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Menu Description: Chipotle flavored meatloaf is layered with sautéed cabbage and cheesy potatoes.
YIELD: 12 servings
PORTION: about 3” square
| INGREDIENTS |
MEASURES |
DIRECTIONS |
Potatoes
Mashed Potatoes, thick* (Basic American)
Liquid Egg Whites
Alpine Lace Shredded Mozzarella
Chives, dried
Minced garlic
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4 cups
2 ounces
8 ounces
2 teaspoons
2 teaspoons
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Prepare mashed potatoes; cool.
Stir in egg whites, cheese, chives & garlic.
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Meat Loaf
Chipolte in adobo, pureed
Tomato sauce, no salt added (Hunts or Alliant)
Brown sugar
Ground Beef 85-15
Liquid egg whites
Parsley flakes, dried
Oregano, dried leaf
Worchestershire sauce
Minced garlic
Oatmeal flakes
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2 teaspoons
8 ounces
1 tablespoon
1 1/2 pounds
2 ounces
2 tablespoons
1 tablespoon
4 teaspoons
1 tablespoon
2/3 cup
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1. In small bowl, puree chipotle, tomato sauce and brown sugar together. Reserve 1/4 cup for topping.
2. Mix together; beef, egg whites, parsley, oregano, Worchestershire sauce, garlic, oatmeal flakes, and remaining chipotle sauce.
3. Press meat mixture into greased 1/2 hotel pan (10x12x 2 1/2").
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Filling
Olive Oil
Sliced onions
Cabbage, chiffonade
Water
Black pepper
Liquid egg
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2 teaspoons
7 ounces
8 ounces
1/4 cup
1/8-1/4 teaspoon
2 teaspoons
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Heat oil in skillet. Sauté onions. Add cabbage and water. Steam until wilted. Stir in black pepper and evaporate any excess liquid. Cover meat evenly with onion-cabbage mixture. Top with cheesy potatoes and spread evenly. Brush top with liquid egg. Bake in 350o oven for 35 to 40 minutes or until meat reaches 160oF. Let set 10-15 minutes. Drizzle with reserved chipotle sauce. Cut with serrated knife to get 12 portions.
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| *To prepare mashed potatoes use 7 ounces mashed potato flakes, 3 cups water and 1 teaspoon salt.
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| Nutrition Facts (1 serving) |
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Calories 310 |
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Protein 23 g |
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Carbohydrate 24 g |
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Dietary Fiber 3 g |
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Fat 14 g |
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Cholesterol 60 mg |
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Sodium 550 mg |
11725
©Land O'Lakes, Inc. 2001
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