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Cook Time:30 minsAdditional Time:1 hrTotal Time:1 hr 30 minsServings:10Yield:10 servingsJump to Nutrition Facts
Cook Time:30 minsAdditional Time:1 hrTotal Time:1 hr 30 minsServings:10Yield:10 servings
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:1 hr
Additional Time:
1 hr
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:10
Servings:
10
Yield:10 servings
Yield:
10 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1large yellow onion, cut into 2-inch pieces1large carrot, cut into 2-inch pieces1tablespoonextra-virgin olive oil or canola oil2cupssauerkraut, drained and squeezed dry1cupdiced Swiss cheese4tablespoonsketchup, divided1tablespooncaraway seeds¼teaspoonsalt1large egg, lightly beaten¾cupfresh breadcrumbs, preferably from Jewish rye bread (see Tip)2poundslean (90% or leaner) ground beef3tablespoonslow-fat mayonnaise½cupchopped dill pickles
Cook Mode(Keep screen awake)
Ingredients
1large yellow onion, cut into 2-inch pieces
1large carrot, cut into 2-inch pieces
1tablespoonextra-virgin olive oil or canola oil
2cupssauerkraut, drained and squeezed dry
1cupdiced Swiss cheese
4tablespoonsketchup, divided
1tablespooncaraway seeds
¼teaspoonsalt
1large egg, lightly beaten
¾cupfresh breadcrumbs, preferably from Jewish rye bread (see Tip)
2poundslean (90% or leaner) ground beef
3tablespoonslow-fat mayonnaise
½cupchopped dill pickles
Directions
Preheat oven to 375 degrees F. Coat a large rimmed baking sheet with cooking spray (or see Loaf Pan Variation).
Pulse onion and carrot in a food processor until finely chopped. (Or finely chop them with a knife.)
Heat oil in a large nonstick skillet over medium-high heat. Add the vegetables and cook, stirring occasionally, until tender and most of the liquid has evaporated, 5 to 10 minutes. Transfer to a large bowl and let cool for 10 minutes.
Bake the meatloaf until an instant-read thermometer inserted in the center registers 165 degrees F, about 45 minutes. Sprinkle with chopped pickles. Let rest for 10 minutes before slicing.
Tips
Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Let stand at room temperature while oven preheats; bake until an instant-read thermometer registers 165°F, about 1 hour.
Tip: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. To make dry breadcrumbs, spread coarse or fine breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs.
Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
Originally appeared: EatingWell Magazine, January/February 2013
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Nutrition Facts(per serving)109Calories6gFat10gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
