Thursday, April 17, 2008

Chili Meatloaf

I know what you're thinking... "meatloaf?! What, are we in the 1950s?!"... that's exactly what I thought when I came across this recipe (plus I've always hated meatloaf!). But I got the "Splenda" cookbook as my hubby has Type 1 Diabetes and I'm always looking for ways to cut out carbs and sugar. (I've done a fair amount of experimenting with Splenda, and I have to say that its not too bad!) What I love best about this meatloaf is that it is a little spicier than traditional meatloaf, which makes it really good! (I grew up on a lot of Mexican food, so I love spicy!) Enjoy!



Chili Meatloaf

Source: Splenda Cook Book

Yield: Serves 4

1 c tomato sauce, divided
3 Tbsp Splenda Granular, divided
2 tsp yellow mustard
1 ½ tsp chili powder, divided
1 Tbsp dried onion flakes
1 Tbsp dried parsley flakes
½ tsp salt
1 lb extra-lean ground turkey or beef (I use turkey, but I’ve also tried it with ground venison!)
¼ c Italian seasoned bread crumbs

1. Preheat oven to 350 degrees. Spray 9x5 loaf pan with cooking spray.
2. Mix 1/3 c tomato sauce, 2 Tbs Splenda, mustard, 1 tsp chili powder, onion flakes, parsley, and salt in large bowl.
3. Add ground meat and bread crumbs; stir well.
4. Shape the mixture into the pan.
5. Mix remaining tomato sauce, chili powder, and Splenda together in a small bowl. Spoon mixture over the meat mixture.
6. Bake 55-60 minutes. Remove and cool for 3-5min before slicing.

4 comments:

Megan said...

Sounds good. :) I'll have to try it soon.

Sarah said...

Can you exchange an equal amount of sugar for the Splenda or is the conversion different?

Amanda said...

Yes, with Splenda Granular, you exchange equal amounts for sugar. Should be just as good...

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