1 beaten egg
\n1\/2 C. quick-cooking rolled oats
\n1\/2 C. finely chopped onion
\n1\/4 C. finely chopped green pepper
\n1\/4 tsp. salt
\n1 lb. lean ground beef (I use 4% fat)
\n1 8-oz. can crushed pineapple (juice pack), drained
\n2 T. bottled sweet-and-sour sauce or barbecue sauce (optional)<\/p>\n
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.<\/p>\n
Yield: 6 servings
\nCalories: 186
\nFat: 7g
\nFiber: .8g<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n