Well after we dug ourselves and a neighbor out of the snow yet again we needed some yummy comfort food. I am always looking for ways to lighten up what we feel is true comfort food. We hardly ever eat red meat but every so often I get a craving for it. I decided to mix up a low fat, flavorful meatloaf, reduced fat mashed potatoes and sweet carrots. I know the carrots are not exactly “light” but since I am working to get my husband acclimated to veggies adding sugar or pureeing them are the only way to sell them. The good news is that I used coconut oil instead of butter. This turned out to be a pretty tasty meal, he actually went back for seconds which rarely happens…wait, does that mean he doesn’t like my cooking? LOL…nah!
Fit and Trim Meat loaf
- 1 pound 85% lean ground beef
- 1/2 cup finely chopped onion
- 1/3 cup grated carrot
- 1/4 cup skim milk
- 1/4 cup canned, diced tomato’s
- 1/4 cup egg white, or the white of one egg
- 1 garlic clove, finely chopped
- 1 1/2 tablespoon Worcestershire sauce
- 3/4 teaspoon Himalayan pink salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon onion powder
- 1/4 teaspoon granulated garlic
- 1/4 Old Bay seasoning
- 3/4 cup bread crumbs
- 2 tablespoons ketchup
- 1 tablespoon light brown sugar
- 1 tablespoons dijon mustard
Preheat the oven to 375°F.
Line a rimmed baking sheet with foil and spray with non-stick cooking spray
In a large bowl, combine the beef with everything up to and including Old Bay seasoning. Mix gently but thoroughly. Sprinkle the breadcrumbs over the mixture and gently fold to combine (do not overmix).
Transfer the meat mixture to the prepared baking sheet, patting it into a loaf shape with your hands.
Topping: In a small bowl, combine the ketchup, brown sugar, and mustard. Spread over the meatloaf using the back of the spoon to spread it evenly.
Bake the meat loaf for about 45 minutes or until a thermometer reads 165°F. I actually turn it to broil for the last 5 minutes or so to get a nice crust. Let it sit for 5 minutes, then slice and serve.
Skinny Horseradish and Garlic Mashed Potatoes
- 2 lbs russet potatoes, peeled and chopped
- 1/2 teaspoon Himalayan pink salt crystals (kosher salt works too)
- 2 cloves garlic
- 1 dried bayleaf
- 3 ounces reduced fat cream cheese
- 1/2 cup skim milk, heated
- 1 teaspoon Himalayan pink salt
- 1/2 teaspoon pepper
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1-2 tablespoons horseradish (depending on how strong you prefer)
Put the chopped potato’s in a medium sauce pan. Add enough water to fully cover the potatoes. Sprinkle the salt crystals over the potatoes, add the bayleaf and whole garlic cloves. Bring to a low bowl for about 20 minutes or until the potatoes are tender.
Strain the potato’s in a colander, discard the bayleaf and return them to the pan. Mash them a bit to release some of the steam. Add the cream cheese, warm milk, salt, pepper, garlic and onion. Mash well to combine and get rid of any lumps. Add additional milk if needed. Add the horseradish and stir to combine.
- Potatoes are fragile once they start to cook. They should be boiled on a low boil, not a rough rumble like pasta.
- Adding a dried bayleaf to the water when boiling adds a subtle earthly flavor to the potato.
- 4-5 fresh carrot, peeled and sliced
- 1/2 tablespoon coconut oil
- 2 teaspoons light brown sugar
- Himalayan pink salt and pepper to taste
Bring the carrots to a boil and cook until they are just tender. Once cooked, strain. Put the coconut oil in the hot pot and allow it to sit for a moment. The pan will melt the coconut oil a bit. Add the sugar and carrots and toss to coat. The heat of the carrots will melt the coconut oil through. Sprinkle with salt and pepper and serve.