In my low-carb adventures, I’ve been introduced to some new foods and new ways of cooking, but after two solid weeks of really watching what I ate, I was craving comfort foods. One such comfort food from my childhood was meatloaf dinner! I wanted meatloaf, potatoes, corn on the cob, lots of butter, gravy, etc. Well, I came up with a compromise for some of that heaviness by messing around with some of the components of that dish. Instead of a whole corn on the cob, I snapped the cobs in half and steamed them, then cut the corn off one of the half-cobs and omitted the butter. Instead of potatoes, I whipped up a homemade vinegar-based coleslaw (no carrots, as I’m not a fan). And for the meatloaf, I used ground chicken instead of ground beef. Here’s what I did:
Ingredients for Coleslaw
- 1/4 head of a large cabbage, shredded
- 1/2 of a medium red onion, thinly sliced and cut into bite-sized pieces
- 1/2 of a green pepper, thinly sliced and cut into bite-sized pieces
- 1/4 C apple cider vinegar
- 3/4 C extra virgin olive oil
- 2 tsp dry mustard
- 2-3 dashes black pepper
- 1 Tbsp brown sugar
- In a bowl, whisk together the vinegar, olive oil, dry mustard, pepper & brown sugar.
- Mix together the vegetables and put into a large ziplock freezer bag.
- Pour the vinaigrette over the vegetables and seal the bag.
- “Smush” everything together in the bag, shaking it around, turning it over and over, to make sure all the veggies get coated.
- Refrigerate for 24-48 hours before serving.
Makes: About 6-8 good-sized portions
Serving: Roughly a cup to a cup and a half
(based on 1 of 6 servings)
Ingredients for Meatloaf
- 2 lbs extra lean ground chicken
- 1.5 C skim milk
- 5 green onions, chopped
- 1 whole egg
- 6 tsp dijon mustard
- 1/4 C light cheese of your choosing (parmesan, cheddar, Monterey Jack, etc.)
- 1 box Kraft Stovetop stuffing (I used turkey)
- 12 slices Maple Leaf Ready Crisp bacon (uncooked)
- 1 tsp black pepper
- pinch of salt
- Preheat the oven to 350F.
- Spray a baking sheet with non-stick cooking spray. DO NOT LINE IT WITH FOIL — it will stick to the meat!
- This one’s easy: mix all of the above ingredients, by hand, in a large mixing bowl.
- Form the meat mixture into a wide yet not terribly high loaf. I find it cooks better this way. If you prefer, you can form it more into a traditional loaf, put them into muffin tins or whatever you prefer.
- Line the bacon along the top of this loaf, side by side. You should be able to fit all 12 slices on — I use the bacon slices as guides for cutting it once it’s done, too! Each width of bacon is a single portion. Easy!
- Bake for 50-60 minutes or until the internal temperature is 165F.
Serve with coleslaw and a vegetable of your choosing.
Makes: 12 servings
Serving: About a 1.5″ thick slice