Meatloaf Sandwiches Ww Recipes

MEATLOAF SANDWICHES

Meatloaf Sandwiches image

Sharp cheddar and horseradish give our meatloaf sandwiches extra punch.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes

Time 1h15m

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 medium onion, diced small
2 tablespoons tomato paste
1 1/2 pounds ground beef chuck (10 percent fat)
1 cup roughly crushed saltine crackers (about 15 crackers)
1 cup coarsely grated sharp cheddar (3 ounces)
3 large eggs
1 tablespoon plus 2 teaspoons prepared horseradish
1 tablespoon Worcestershire sauce
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
Toasted country-style bread, lettuce, sliced dill pickles, and ketchup, for serving

Steps:

Preheat oven to 375 degrees. In a small skillet, heat oil over medium; add onion and cook until softened, about 5 minutes. Add tomato paste and cook, stirring constantly, until brick-red in color and fragrant, 3 minutes. In a large bowl, combine beef, onion mixture, crackers, cheese, eggs, horseradish, Worcestershire, salt, and pepper.
On a parchment-lined baking sheet, use your hands to form mixture into a 9-inch loaf. Bake until cooked through, about 40 minutes. Let rest 15 minutes before cutting into thick slices. To serve, place meatloaf slices between bread, topped with lettuce, pickles, and ketchup.

Nutrition Facts : Calories 416 g, Fat 19 g, Fiber 3 g, Protein 28 g

MY VERSION OF WEIGHT WATCHERS MEATLOAF

My Version of Weight Watchers Meatloaf image

This recipe is my verison I made different from regular recipe I found. Just a bit more taste to it and fat intake in mine. Serve with mash potatoes of choice and a green vegetable dish and your choice of bread. Of course you can use less fat products for those watching the calories. This meal is really good. 5 Points per serving

Provided by Marsha D.

Categories Meat

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb lean ground beef
1 small onion, chopped
3/4 cup old fashioned oats, uncooked
8 ounces tomato sauce
2 tablespoons Worcestershire sauce
1 tablespoon hot pepper sauce
1 egg, slightly beaten
1/2 teaspoon basil
1/8 teaspoon thyme
salt and pepper

Steps:

Preheat oven to 350'.
In large bowl mix together all the ingredients til well blended.
Spray a loaf pan with pam Place mixture in pan and press around to flatten it out.
Bake in oven for 1 hour, or until no longer pink inside loaf.

MEATLOAF SANDWICHES (WW)

Meatloaf Sandwiches (Ww) image

Only 7 pts/ each! I love meatloaf sandwich but they tend to be very points heavy -- so this is an alternative and with only 7 pts/each -- very do-able! Combined with a tossed salad -- this will be dinner or lunch with points to spare! Recipe source: Weight Watchers Magazine (September 2010)

Provided by ellie_

Categories Lunch/Snacks

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

2 teaspoons olive oil
1 red onion, chopped
1 zucchini, shredded
3 carrots, shredded
1 yellow bell pepper, chopped
1 celery, chopped
8 mushrooms, chopped
3 garlic cloves, chopped
1 1/4 lbs ground chicken
3/4 cup oatmeal (old fashioned rolled oats)
1/2 cup applesauce (unsweetened)
1/2 cup parsley, chopped
1/4 cup egg substitute (egg beaters)
1 teaspoon salt
1 teaspoon dried Italian seasoning
8 tablespoons catsup (low-sugar)
12 slices thin multi-grain bread
12 lettuce leaves
6 cherry tomatoes, halved (garnish)

Steps:

Preheat oven to 350 degrees F.
Line a 9 x 13 inch baking pan with foil.
In a skilled over medium heat, heat the oil and then add onion, and cook stirring occasionally until softened (5 minutes). Stir in vegetables (zucchini - celery) until softened (5 minutes). Stir in mushrooms and garlic and cook for another 3-5 minutes. Remove from heat and vegetables cool for about 15 minutes.
Meanwhile combine the next 7 ingredients (chicken - Italian seasoning) in a bowl. Fold cooled vegetables into chicken mixture and then place mixture into baking pan.
Bake for 1 hour or until browned. Let stand in pan for 10 minutes. Unmold and allow to cool.
Slice meat loaf into 6 slices.
To make sandwiches: spread 1/2 T catsup on each side of bread. Layer bread with lettuce, 1 slice meat loaf, topping with lettuce and bread. Repeat to make six sandwiches. Cut sandwiches in half and garnish with cheery tomato if desired.

Nutrition Facts : Calories 424, Fat 8.4, SaturatedFat 1.8, Cholesterol 66.3, Sodium 1069.2, Carbohydrate 57.4, Fiber 8.5, Sugar 15.3, Protein 32.9

JENNIFER'S MEATLOAF SANDWICHES

Jennifer's Meatloaf Sandwiches image

Thick slices of herb-flecked meatloaf make an excellent sandwich filling for kids and adults alike. Recipe courtesy of Jennifer Aaronson, culinary director of Martha & Marley Spoon.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes

Time 1h15m

Yield Serves 6 to 8

Number Of Ingredients 13

Ingredients

1 large egg
3/4 cup ketchup
1 medium onion, peeled and roughly chopped
1 rib celery, roughly chopped
1 carrot, peeled and roughly chopped
1 pound ground beef (85 percent lean)
1 pound ground pork
1 1/2 cups panko breadcrumbs
1 tablespoon dried mustard
2 tablespoons Worcestershire sauce
1/4 cup packed finely chopped mixed herbs, such as parsley, thyme, and sage
Kosher salt and freshly ground pepper
Brioche buns, green-leaf lettuce, mayonnaise, and sliced pickles, for serving

Steps:

Preheat oven to 375 degrees. In a large bowl, whisk together egg and 1/4 cup ketchup.
In a food processor, pulse onion, celery, and carrot until finely minced, scraping down sides of bowl to ensure even chopping. Add vegetables to ketchup mixture, along with meat, panko, mustard, Worcestershire, herbs,2 1/2 teaspoons salt, and 1/2 teaspoon pepper. Mix well with your hands until thoroughly combined.
On a rimmed baking sheet lined with parchment, firmly pat mixture into a long, narrow loaf (4 by 12 by 1 1/2 inches). Coat top and sides with remaining 1/2 cup ketchup. Bake until browned and a thermometer inserted into thickest part reaches 165 degrees, 45 to 55 minutes. Let cool at least 30 minutes, then cut into thick slices. Serve on buns, with lettuce, mayonnaise, and pickles.

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