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Sun-dried Tomato Meat Loaf

Meat loaf recipes are often haphazard accumulations of way too many ingredients, but this version rolls things back to the fundamental few. Ice cubes – my mother's secret – keep the meat moist and juicy. You can also shape the meat into burgers and sear them in a skillet.

1 cup sun-dried tomatoes in olive oil
1 medium-large onion
1 1/2 pounds ground sirloin
directions
Preheat the oven to 350 degrees F. Drain the oil from the sun-dried tomatoes into a large nonstick skillet. Finely dice the tomatoes and set them aside.

Finely dice the onion to get 1 packed cup. Set the skillet over medium heat and add the diced onion. Cook slowly, stirring occasionally, until the onion is soft and golden, about 10 minutes.

In a large bowl, combine the sirloin, diced tomatoes, cooked onion with all the pan juices, 1 teaspoon salt and freshly ground black pepper.

In a bowl, combine 1/4 cup cold water and three slightly crushed ice cubes and add to the sirloin. Mix thoroughly. Shape into an 8x4-1/2-inch loaf and place on a rimmed baking sheet or in a shallow roasting pan. Bake for 35 to 40 minutes. Remove the sirloin from the oven and let rest five minutes before serving. Serves four.

suggestions
Carbs That Count, 7.5 grams; total carbs, 9.87; fiber, 2.31; total fat, 16.17; saturated fat, 5.12; protein, 37.15; calories, 335

Recipe from Low Carb 1-2-3: 225 Simply Great 3-Ingredient Recipes (Rodale, 2005) by Rozanne Gold with Helen Kimmel, M.S., R.D.