Gingersnap Meat Loaf

Oxmoor House
10 servings.


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Vegetable cooking spray
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 pounds ground round
1/2 cup soft breadcrumbs
1/2 cup finely chopped gingersnaps
1/2 cup frozen egg substitute, thawed
3 tablespoons cider vinegar
1 1/2 teaspoons prepared mustard
1/4 cup canned no-salt-added beef broth, undiluted
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground ginger
3/4 cup skim milk
1/4 cup nonfat sour cream alternative


Cook: 1 Hour, 15 Minutes

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and celery; saute until tender.

Combine sauteed vegetables, ground round, and next 5 ingredients in a large bowl; stir well. Shape mixture into a 9- x 5-inch loaf; place on a rack in a roasting pan coated with cooking spray. Bake at 350° for 1 hour and 15 minutes.

Combine beef broth, flour, salt, and ginger in a small saucepan; stir until smooth. Gradually add milk, stirring constantly. Cook over medium heat, stirring constantly, until thickened. Remove from heat, and add sour cream, stirring just until blended. Spoon evenly over meat loaf.

Created date

August 2009

Nutritional Information

Calories 186
Caloriesfromfat 24 %
Fat 4.9 g
Satfat 1.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 23.9 g
Carbohydrate 9.7 g
Fiber 0.0 g
Cholesterol 54 mg
Iron 0.0 mg
Sodium 181 mg
Calcium 0.0 mg