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Jerk Meat Loaf

Jerk Meat Loaf

For a fiery version of this meat loaf, substitute two Scotch Bonnet peppers for the jalapeño peppers. We opted to use a low-carb ketchup in this recipe because there is carbohydrate coming from the breadcrumbs.

Oxmoor House JANUARY 2005

  • Yield: 6 servings (serving size: 1 slice)

Ingredients

  • 1 pound ground round
  • 1 cup whole wheat breadcrumbs
  • 1/2 cup finely chopped green onions
  • 1/4 cup egg substitute
  • 1/4 cup fat-free milk
  • 1/4 cup low-carb or reduced-calorie ketchup
  • 2 tablespoons white vinegar
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon coarsely ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cinnamon
  • 2 jalapeño peppers, seeded and finely chopped
  • Cooking spray

Preparation

1. Preheat oven to 350°.

2. Combine all ingredients except cooking spray in a medium bowl. Shape mixture into an 8 x 4-inch loaf; place on a broiler pan coated with cooking spray. Bake at 350° for 1 hour. Cut into 6 slices.

carbo rating: 8

Nutritional Information

Amount per serving
  • Calories: 151
  • Calories from fat: 0.0%
  • Fat: 3.6g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 19.8g
  • Carbohydrate: 8.3g
  • Fiber: 0.8g
  • Cholesterol: 44mg
  • Iron: 2.6mg
  • Sodium: 314mg
  • Calcium: 41mg
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Jerk Meat Loaf recipe

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