I know here we go again with yet one more meatloaf recipe. This one is spicy and made to serve, no cutting required. I use an 8 individual mini loaf pan so I don’t have to cut the meat loaf. It saves time and all that mess. Plus it is great for portion control. The best part is that 2 individual loaves are 5 weight watcher points. Serve this with a side of salad and you have a great cozy home cooked meal.
1/4 cup of water
1 Cup finely chopped mushrooms
1 celery stalked finely chopped
1 large carrot finely chopped
1 medium onion finely chopped
1 pound extra lean ground beef
1/2 cup quick cooking oats
2 large egg whites
2 tablespoons of tomato paste
1 tablespoon of worcestershire sauce
4 garlic cloves minced
1 teaspoon of rosemary
1 teaspoon of savoury
1 teaspoon of thyme
1/2 teaspoon of hot sauce
approximately 1/4 cup of tomato sauce (careful not to get the sauce on the sides of the pan, as you can see I got some sauce on the pan and it darkened a bit.)
Preheat oven to 350 degrees Fahrenheit.
Spray a mini 8 piece loaf pan.
In a large pan add the water, and all the finely chopped vegetables and cook for 5 mins.
Drain the water from the vegetables.
In a large bowl add the vegetables with all remaining ingredients except for the tomato sauce.
Mix ingredients and add even amounts to the 8 individual loaf pan
Place in oven and cook for 30 mins.
Remove from oven and distribute the tomato sauce on top of the individual loafs. About 1 – 1.5 teaspoons and spread so the tops are covered.
Replace loaf pan in the oven and cook for another 30 mins.
This soup is a complete winner in my books because it’s a whooping 0 Weight Watchers points. The best part is you can customize the soup to your liking, just make sure you count the points if you are adding something other than veggies. I usually add 3-4 ounces of chicken to the soup for a total of 3-4 Weight Watchers points. You can also pair it with a nice sandwich. As I write this post I am eating it with a nice tuna sandwich, a perfect pairing for such a yummy healthy soup. It takes me 20 minutes from start to finish to make this soup. Completely worth the effort.
3.5 cups of non fat, low (to no sodium) beef broth (one box of broth will work perfectly and you can use other types of broth if you wish)