Today marks the start of round one of Michelle Bridges’ 12 week body transformation for 2011. For those of you who haven’t heard of it, it’s a 12 week weight loss and life changing challenge run by super tough trainer Michelle Bridges.
You’ve seen her on The Biggest Loser and read her books but joining the 12wbt gives you the chance to have Michelle Bridges as your personal trainer. She sets out your exercise and menu plan every day of the challenge and if you follow the plan, you’re guaranteed to lose weight. The program also gives you access to member forums where you can discuss tips, recipes, questions and lots more with other challengers.
Can you tell I’m a huge fan of the program? I completed round 2 last year and never looked back. If you’re considering the it just do it! I guarantee you won’t be disappointed.
Now, what has all this got to do with meatloaf? This recipe came from Michelle Bridges Crunch Time cookbook (with a few changes from me). It’s another family-friendly recipe full of flavour and packed with goodness.
Place all the ingredients in a large mixing bowl and mix it all together. It’s a lot easier to do this with your hands.
Firmly pack the mixture into a lightly-greased loaf pan and bake at 180C (fan-forced) for an hour or until the loaf shrinks away from the sides.
I may have left mine in for a little bit too long but I like the crunchy bits so that was fine by me. As soon as it comes out of the oven, tip out any excess juices then leave it to cool in the tin for 10 minutes.
Remove the loaf from the tin and slice it up into 6 slices. Serve the meatloaf with salad or steamed greens. Leftovers can be frozen – wrap individual slices in plastic wrap and aluminum foil.
Low calorie beef and vegetable meatloaf - adapted from Spicy beef and vegetable meatloaf in Michelle Bridges’ Crunch time cook book
serves 6, 265 calories per serve
- 800g lean beef mince
- 1 onion finely chopped
- 1 large carrot, coarsely grated
- 1 zucchini, coarsely grated
- 1/2 cup rolled oats
- 5 tablespoons of low-cal tomato pasta sauce
- 2 tablespoons finely chopped parsley (or use dried parsley)
- 1 tablespoon of Italian herbs mix
- 2 garlic cloves, crushed
- 1/2 teaspoon salt
- freshly ground black pepper
- mixed salad leaves or steamed veges to serve
Pre-heat the oven to 180C and lightly grease a loaf pan.
In a bowl, combine the mince, onion, carrot, zucchini, oats, tomato sauce, herbs, garlic, salt and freshly-ground pepper. Use your hands to combine all the ingredients together until they are all evenly distributed.
Pack the mixture into the pan using your hands.
Cook the meatloaf for 1 hour or until it shrinks away from the sides of the tin.
Pour off any excess juices then leave to sit for 10 minutes.
Slice into 6 serves using a serrated knife and serve with salad or steamed vegetables.
Individual servings can be wrapped and frozen for later.