Flat-Belly Diet: Slow Cooker Balsamic Glazed Meatloaf
Oats replace breadcrumbs in this belly-friendly meatloaf recipe for a higher fiber content. Prep the ingredients the night before, and in the morning, all you have to do is put the ingredients in the slow cooker and turn it on!
Add shredded carrots instead of zucchini, or toss in a spicy jalapeño cheese to mix it up.
Prep time: 15 minutes
Cook time: 3 hours
Yield: 6 servings
1/2 cup diced red onion
1 cup chopped mushrooms
1/2 cup chopped green bell pepper
3/4 cup shredded zucchini
1/4 teaspoon Italian seasoning
1/8 teaspoon kosher salt
1/2 teaspoon minced garlic
1/8 teaspoon red pepper flakes
1/2 cup old-fashioned oats
1 pound extra-lean beef
3 ounces reduced-fat cheddar cheese, cubed
1 egg, beaten
1 tablespoon balsamic vinegar
1/4 cup ketchup
1/2 tablespoon honey
In a large bowl, combine the onion, mushrooms, bell pepper, and zucchini.
Stir in the Italian seasoning, salt, garlic, red pepper flakes, and oats.
Gently mix in the beef, cheese, and egg.
Form the meat mixture into a flattened loaf, about 1-1/2 inches thick, and place it in a slow cooker.
In a separate bowl, stir together the balsamic vinegar, ketchup, and honey.
Spread the balsamic glaze on top of the meatloaf.
Cover the slow cooker and cook on low heat for 4 to 5 hours, until cooked through.
Per serving: Calories 197 (From Fat 56); Fat 6g (Saturated 3g); Cholesterol 85mg; Sodium 288mg; Carbohydrate 12g (Dietary Fiber 2g); Protein 23g.