Tuesday, September 16, 2008

Marvelous Meatloaf

Just the word meatloaf conjures up great memories of my childhood. We did not have the regular meatloaf that most Americans eat but we had what my Mom called Sicilian meatloaf. It was stuffed/rolled with prosciutto and provolone cheese and is still a favorite. Last night I did my best to pull this off with ground 99% fat free chicken and low fat sliced turkey and reduced fat provolone cheese. It was a hit. I served it with an arugula salad with goat cheese (feta for the kids) and had a nice low points, great tasting meal.

My daughter Lucy basically made the meatloaf. I bulked it up with celery, carrots and fresh home grown tomatoes and the entire family loved it. I like to do this with different types of vegetables so that the kids get an extra serving of veggies without them knowing (although they will eat salad until the cows come home.) And to top it all off it was only 3 Weight Watchers points per slice. Now it doesn't get any better than that!

Chicken Meatloaf

1 lb 99% fat free ground chicken (you can use beef or turkey)
2 medium sized carrots peeled
2 stalks celery
1 medium tomato
1/4 cup parmigiano reggiano cheese
Bread crumbs (I used some double fiber bread I had)
2 eggs
tomato paste or ketchup

Each seasoning to your taste
garlic powder
onion powder
salt and pepper

Put the carrots, celery and tomato in the food processor and grind up until pureed. Put in a mesh strainer and drain the liquid out.

In bowl combine the ground meat, pureed vegetables, bread crumbs, eggs, tomato paste/ketchup and mix until blended. Add seasonings and mix again. Place a piece of aluminum foil or parchment paper on a large cookie sheet. If you use aluminum foil spray it with Pam. Place the meat mixture on the sheet and spread out so that it is rectangular and about 1/2 inch thick. Layer the provolone cheese on top of the meat (kind of like covering a pizza) and then add a layer of the turkey breast or prosciutto. Take the end closest to you and start rolling like a roll cake until it is completely rolled and pinch the seam closed. Bake at 350 degrees for about 30-45 minutes (depending on thickness of loaf).

When I make the real Sicilian meatloaf (usually in the winter) I will surely post it. Now Life is Good!

See the cheese & turkey rolled inside and flecks of carrots & celery


Anne said...

I'm gonna have to try that - it looks GREAT!

I knew from when you cooked for us after babies were born that you were a good cook - but I didn't realize to what extent. I am really enjoying seeing all of the things you do in the kitchen.

Angela Vaselares said...

ooohhh this is divine!

In mynext life can I come back as your daughter?

Corinne said...

I'm usually a beef meatloaf kind of chick, but this looks really good - I'll try it this week and tell ya what I think :)

Me said...

Corinne - this is way better with beef! I just used the chicken to make it lower fat. I am counting points to take off 8 more pounds!

Anne said...

I'm going to try this tomorrow. Will you please email me and let me know when the parmigiano reggiano is added. Or is this the provolone that is added as a thin layer.

Ooooh, I'm so excited!

P.S. Damn those letters on verification - I don't know what it was that didn't go through. Probably another a that's really a q.

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