Now, I have to say that meatloaf has never been one of my favorite meals. So often it turns out dry and has to be coated in ketchup to even make it edible. I am thrilled, thrilled, thrilled to tell you that this recipe is not like that! Enjoy!
1 pound ground round
1/2 cup barbecue sauce, divided
1/4 cup frozen chopped onion, pressed dry
1/4 cup Italian-seasoned dry breadcrumbs
2 large egg whites
1/4 teaspoon pepper
1. Preheat oven to 375 (F).
2. Combine meat, 1/4 c. barbecue sauce, onion, breadcrumbs, egg whites and pepper in a large bowl. Stir well.
3. Shape mixture into a 7x5 inch loaf on a rack in a roasting pan. Spread remaining 1/4c barbecue sauce over top. Bake at 375 for 25 minutes or to desired degree of doneness. Yield : 4 servings
Weight Watchers Points: 5
Ok, that's the recipe. Here's what I changed...
Ok, who has ever seen frozen dried up chopped onions in their freezer section? Not me. So, I substituted some green onions that I had on hand. Plus, I grew up in a "post-depression era" home so throwing out egg yolks is just not in my dna. I suppose I should mention that I am not that old, but I was raised by my grandparents.
Plus, sadly, I have no rack that would fit inside my roasting pan plus, honestly, I cannot fathom dirtying a huge roasting pan (I only own one for big ol turkeys.) for one small meatloaf. So, I plopped it down (yep, it made that sound!) into a bread pan and let it go. Then, before serving it, I drained off the extra grease. Even with all the changes I made, this was the most moist meatloaf I have ever had. This lasted for 4 meals for me. Dinner twice plus 2 sandwiches for lunches and it's still falling apart moist!
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