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ChristineP

Barbecue Meatloaf ~ 4 Points

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Hello all,

 

I made this one for dinner tonight, and it was a winner. I added fresh parsley for some color, but you could also add fresh cilantro - that would be great!

 

Enjoy!

Christine :) :bcbsalute

 

Barbecue Meatloaf

Cooking Light, March 2006

6 Servings = 4 Points per Serving

 

Use your family's favorite barbecue sauce to prepare this simple meatloaf.

 

1 1/2 pounds ground beef, extra lean (raw)

1/2 cup dry breadcrumbs

1/2 cup chopped onion

1/3 cup barbecue sauce, divided

1 tablespoon prepared mustard

1 1/2 teaspoons chili powder

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 large egg whites

Cooking spray

 

Preheat oven to 350°.

Combine the beef, breadcrumbs, and onion, 1 tablespoon barbecue sauce, and remaining ingredients except cooking spray in a large bowl.

 

Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread remaining barbecue sauce over top of meatloaf. Bake at 350° for 1 hour or until a thermometer registers 160°. Let stand 10 minutes. Cut loaf into 12 slices.

 

Yield: 6 servings (serving size: 2 slices)

 

NUTRITION PER SERVING

CALORIES 203(24% from fat); FAT 5.4g (sat 2.2g,mono 2.2g,poly 0.5g); PROTEIN 27.3g; CHOLESTEROL 61mg; CALCIUM 26mg; SODIUM 517mg; FIBER 1.1g; IRON 3.2mg; CARBOHYDRATE 10.5g

 

David Bonom

Cooking Light, MARCH 2006


208.2/169.5/144

SW/CW/WW Goal (PG TBD)

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Guest sotm121097

would this be 4pts per serving if i used turkey meat?

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If you use ground turkey breast I get Per Serving: 188 Calories; 2g Fat (8.6% calories from fat); 31g Protein; 11g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 480mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates. which is 4 points

 

with standard ground turkey (that can include dark meat and skin) I get

Per Serving: 232 Calories; 10g Fat (41.1% calories from fat); 23g Protein; 11g Carbohydrate; 1g Dietary Fiber; 90mg Cholesterol; 532mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates. which is 5 points.


Joanne

SW 252.6/WWG 157/2013 Restart 192.6:bcb_huh:/CW189

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Does anyone have any idea what the point difference would be if I didnt use LEAN ground beef? My DB's family has a farm, and even though they have VERY good meat..healthy (organic) I don't think it would be considered extra lean.I really want to try this recipe, but he insists I use their beef since we can get it for free and it's so good. Thanks in advance! :)


Jenn

Working towards 50lbs in 2010 :salut

 

230/500 minutes exercised in March.

s-weight.png

 

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IN mastercook - Regular ground beef = 27% fat (or 73% fat free), If you think that's similar to what it would be the NI comes out to 11 points for 6 servings.

 

Per Serving (excluding unknown items): 414 Calories; 31g Fat (68.4% calories from fat); 22g Protein; 11g Carbohydrate; 1g Dietary Fiber; 96mg Cholesterol; 502mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 4 1/2 Fat; 0 Other Carbohydrates.

 

If you think it's more like lean grond beef = 21 % fat (or 79% fat free), Then the NI comes out to 9 points per serving:

 

Per Serving (excluding unknown items): 362 Calories; 24g Fat (62.1% calories from fat); 23g Protein; 11g Carbohydrate; 1g Dietary Fiber; 85mg Cholesterol; 503mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 3 Fat; 0 Other Carbohydrates.

 


quotation-open.png Success is the sum of small efforts repeated day in and day out. quotation-close.png

 

Barb A

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I ran this through fitday and for 6 servings heres what I get with different percentages of fat:

 

with 80% lean ground beef I get

346 calories

23.5 fat

0.667 fiber

9 points

 

with 85% lean ground beef I get

302 Calories

17.8 Fat

0.667 Fiber

7 Points

 

with 90% Lean groun beef:

258 Calories

12.17 Fat

0.667 Fiber

6 Points

 

with 95% lean I get

213.5 Calories

6.5 Fat

0.667 Fiber

5 Points


Joanne

SW 252.6/WWG 157/2013 Restart 192.6:bcb_huh:/CW189

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when i make this , i also put my slice of meatloaf on two paper towels folded in half, cover with one paper towel folded in half , press firmly to blot all grease, and i leave it there until i serve everyone else, that way there's almost no grease left by the time i make my plate. i use 97/3 ground sirloin but you'd still be amazed at the grease you can take out after cooking!


Vicky,

(5'9"tall) hw 220/cw 150/gw 140

"Don't dream it, be it." ~ Rocky Horror

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