Meal Details
1. Bbq glazed meatloaf
559cal, 64p, 26c, 21f (per meal)
2 1/2 lbs (1134g)
4 slice (128g)
1 tsp (2g)
1/2 cup (136g)
1/2 cup (120mL)
1 tsp (3g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 425°F (220°C).
2
In a medium bowl, soak the bread in the water. Break it up with your hands until it becomes pasty.
3
Add beef, garlic powder, chipotle seasoning and some salt and pepper to the bowl. Mix gently until combined.
4
Form beef mixture into small loaves (use number of loaves listed in the recipe details).
5
Place meat loaves on a baking sheet and brush with the barbeque sauce. Bake until meat loaves are browned and cooked through, 15-18 minutes. Serve.
2. Green bean, corn, and tomato salad
228cal, 4p, 17c, 14f (per meal)
1 tsp (4g)
2 1/2 tbsp (38mL)
1/4 cup (50mL)
1 2/3 cup (227g)
1 2/3 cup cherry tomatoes (248g)
13 1/3 oz (378g)
3/8 small (29g)
6 2/3 tbsp (56g)
Recipe has been scaled from original by 1.67x. Adjust cook times and pan sizes accordingly.
1
Prepare vinaigrette by whisking together mustard, vinegar, oil, (salt and pepper if desired). Set aside.
2
Pan fry corn kernels with a few drops of oil until slightly toasted. Let corn cool and move to bowl.
3
Add beans, tomatoes, olives (optional), and onion to corn; toss to combine.
4
Drizzle vinaigrette over salad when serving.