1 beaten egg
1/2 C. quick-cooking rolled oats
1/2 C. finely chopped onion
1/4 C. finely chopped green pepper
1/4 tsp. salt
1 lb. lean ground beef (I use 4% fat)
1 8-oz. can crushed pineapple (juice pack), drained
2 T. bottled sweet-and-sour sauce or barbecue sauce (optional)

In a large mixing bowl stir together egg, oats, onion, green pepper, and salt. Add beef and pineapple; mix well. Divide mixture into 6 equal portions. Shape each portion into a 4×2-inch loaf. Place loaves in a 13x9x2-inch baking pan. Bake, uncovered, in a 350 degree F oven for 30 to 35 minutes or until meat is no longer pink. Top each loaf with 1 tsp. the sweet-and-sour or barbecue sauce, if desired. Make-Ahead Tip: Prepare and shape meat loaves. Wrap in freezer paper or foil; place in airtight freezer containers or plastic freezer bags. Seal, label, and freeze up to 1 month. Thaw overnight in refrigerator and bake and serve as above.

Yield: 6 servings
Calories: 186
Fat: 7g
Fiber: .8g

Note: I made this (half the recipe, since its just 2 of us, DH got 2). I enjoyed it a lot, but I think next time I would leave the pepper out and up the onion, or else use skinned roasted peppers, because it stayed a little crunchy and the skin was annoying. I was suprised that the pineapple basically melts down and just leaves a nice sweet taste, complimenting the sweet and sour sauce. I also added a tablespoon of flax to the meat, just to give it a little healthy fat.