IDEAL PROTEIN PHASE 1 | SERVINGS: 1 | TOTAL TIME: 1 HOUR
This Meatloaf (or Meatball) Recipe from Vital Body coach Em is irresistibly tender and juicy; the sweet and tangy glaze adds amazing flavour to a classic dish!
1 pound of ground beef (makes two 8oz servings)
1/2 a bag of Ideal Protein chip or dorados, crushed
1 tbsp of whole milk
1 tsp garlic powder or 2 cloves fresh garlic
1 tsp chilli
1 tsp paprika
1 tablespoon Italian seasoning
2 tbsp of Walden Farm Thick and Spicy BBQ sauce or Asian Sauce
1 tbsp of Walden Cranberry Sauce
1 tsp soy sauce
2 tsp of pepper, or to taste
1 tsp salt
Fresh (or dried) parsley or basil
Preheat oven to 350 degrees.
In a mixing bowl add a 1/2 a bag of crushed chips or dorados.
Add a tablespoon of milk to soften it (this will help to moisten the meatball).
Add herbs (any and all fresh or dried).
Add garlic powder and any spices you wish (I like a little spicy so add chilli or paprika).
Add your ground beef and mix gently adding plenty salt and pepper seasoning.
Add a 2 tablespoons of Walden farms thick and spicy bbq sauce, or Walden bbq sauce, Asian sauce, or even a little soy sauce for extra salt flavour. You can add an egg here, but if you do remember to count your protein!
Don’t over mix as it dries out the meatball/meatloaf.
Form your meatloaf (or meatballs) and place into a meatloaf tin (or baking tray).
Add 2 tablespoons of bbq (or Asian sauce) with 1 tablespoon of Walden Farm cranberry sauce (or ketchup) and simmer in a pot for 5-7 minutes.
Pour 2/3 of your sauce over your meatloaf and bake uncovered for 40 minutes. Increase oven to 400 and continue baking for 15 minutes to internal temperature of 160 degrees.
Add the last 1/3 of the sauce for basting during cooking or add at the remaining 3 minutes before serving.
NOTE: While there are 4 to 6 tablespoons of Waldens dressing/sauce here you are not eating all of this. Some of it will be left behind in the dish.
Serve this alongside some seasoned pureed cauliflower, seasoned spaghetti squash, or oven-roasted veggies of your liking.