Weight Watcher Ground Beef Recipe

Weight Watcher Ground Beef Recipe

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Weight Watcher Ground Beef Recipe

Topic: Weight Watcher Ground Beef Recipe

Weight Watcher Ground Beef Recipe
Weight Watcher Ground Beef Recipe

Weight Watcher Ground Beef Recipe

If you’re looking for Weight Watchers ground beef recipes, you’ve come to the right place. We’ve compiled a list of 15 of the greatest to help you plan ahead of time and stick to your fitness objectives without boring your taste senses.

If you’re new to Weight Watchers, it’s a point-based diet that’s particularly popular among those who want to lose weight gradually by making small changes to their eating habits. The diet was first introduced in 1963 and has evolved into what we have now.

Weight Watchers offers a variety of programmes based on the level of accountability that consumers prefer; for example, the Smart-Points system assigns points to specific foods to set a daily or weekly food budget. It’s similar to macro monitoring, except that whole foods are given fewer points (some are even referred to as “ZERO Points in place of high-fat, high-sugar alternatives to entice individuals to eat better.

Casseroles, salads, soups, and other tasty dishes with lean ground beef as the main component are among the dishes on this list. You’ll find a point breakdown below each recipe, so you know how many Freestyle Smart-Points each serving contains!

So, whether you’ve been a long-time Weight Watchers dieter or are just getting started with this comprehensive diet programme, you’ll want to check out these delectable Weight Watchers ground beef dishes!

Weight Watcher Ground Beef Recipe

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Bubble-Up Beef Stroganoff Casserole

BUBBLE-UP BEEF STROGANOFF CASSEROLE
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The perfect meaty, cheesy comfort food is Beef Stroganoff Bubble-Up Casserole. Serve your dish with buttered crescent rolls instead of egg noodles or mashed potatoes for a truly indulgent treat!

  • Author: Mustafa Rangoonwala
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Cuisine: American

Ingredients

Scale
  • 1 pound extra lean ground turkey or beef
  • 7.5 ounces Pillsbury refrigerated biscuit dough, cut each biscuit into 6 pieces
  • 8 oz mushrooms, chopped
  • 1 big sliced onion
  • 4 garlic cloves, minced
  • paprika, 1 tbsp
  • kosher salt (about 3/4 teaspoon)
  • 1 tsp pepper (ground)
  • 1 tbsp Worcestershire sauce (optional)
  • 1 tablespoon of tomato paste
  • 2 tablespoons beef bouillon (I used Better Than Bouillon)
  • 1/2 gallon of water
  • 1/3 cup plain greek yoghurt (nonfat)
  • 4 oz. reduced-fat mozzarella cheese, shredded

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Brown and drain the meat in cooking spray in a large skillet over high heat. Grease a 9×13 pan with cooking spray while the meat is cooking. 1/2 of the cut biscuits should be evenly distributed in the bottom of the pan. Save all of the biscuits for the top instead (see recipe notes)
  2. Reduce the heat to medium-high and toss in the mushrooms, onions, and garlic. Cook for 5 minutes or until soft.
  3. Toss the meat and vegetables with paprika, salt, pepper, Worcestershire sauce, and tomato paste. Cook for about a minute or until everything is well combined.
  4. Add the beef bouillon and water to the pot. Reduce the heat to low and continue to sauté for a few minutes. Remove from heat and set aside to cool for 5 minutes before adding the yoghurt (see recipe notes)
  5. Over the biscuits, pour the meat and vegetables into the 9×13 pan. Add the remaining half of the biscuits, or all biscuits, to the top (see recipe notes).
  6. Bake for 20 minutes, uncovered. Bake for another 10 minutes after adding the cheese.

Notes

  • 7 WW Green SmartPoints for a sixth of a pan
  • 7 WW Blue SmartPoints for a sixth of a pan
  • 7 WW Purple SmartPoints for a sixth of a pan

Nutrition

  • Calories: 260kcal
  • Sugar: 1g
  • Fat: 8g
  • Saturated Fat: 4g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 26g

Keywords: beef stroganoff bubble up casserole, Beef Stroganoff Bubble-Up Casserole

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Salad with a Big Mac

Salad with a Big Mac
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  • Author: Mustafa Rangoonwala
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 4

Ingredients

Scale

Ingredients for Salad:

  • 1 pound extra-lean ground beef (96%) or fat-free ground turkey (90%).
  • 1 tbsp. Worcestershire
  • 1/2 teaspoon salt (onion)
  • 1 tsp garlic, minced
  • 1 Romaine or Iceberg lettuce head, chopped
  • 1 large tomato (diced) or 12 grape tomatoes
  • 1 tiny chopped red or white onion
  • 1 cup light cheddar cheese (Trader Joe’s 3 Lite Cheese Blend is what I use)
  • 12 diced dill pickles

Ingredients for the Dressing

  • 2 tbsp Best Foods Light Mayo or Light Kraft Mayo
  • 2 tbsp plain or nonfat Greek yoghurt
  • 2 tbsp Heinz Ketchup (no sugar added)
  • a half-teaspoon of water
  • 1 tbsp white onion, minced
  • 1 teaspoon of sugar
  • 1 teaspoon relish (sweet pickles)
  • 1 tsp white balsamic vinegar
  • a pinch of salt

Instructions

  1. I am using nonstick cooking spray, coat a big skillet. Cook for about 5-7 minutes, stirring regularly, after adding the lean ground beef and onion salt. Crumble the meat with a fork.
  2. Add the Worcestershire sauce and the garlic that has been mined. Stir in the garlic until it is completely integrated. Cook until the meat is no longer pink. Allow cooling after removing from the heat.
  3. Measure out 4 ounces of ground beef and divide evenly among the salads using a food scale. Distribute the romaine and tomatoes among the four portions evenly.
  4. To make 1 serving, combine the following ingredients in a mixing bowl. Place 4 ounces of meat, 1/4 cup cheese, tomatoes, 2 tablespoons of dressing, and sliced pickles on top of leaves.

Directions for Dressing:

  1. Whisk together the light mayonnaise, white vinegar, fat plain or Greek yoghurt, no added sugar ketchup, salt, water, sweet pickle relish, minced white onion, and sugar in a small bowl or food processor. Fill an airtight jar halfway with the mixture. Refrigerate the dressing for at least 30 minutes.
  2. Makes 4 generous servings (To serve, place 4 ounces of meat on top of lettuce, 1/4 cup cheese, tomatoes, 2 tablespoons dressing, and chopped pickles on top.)

Per serving*, 4-7 PersonalPointsTM

*This number represents the PersonalPointsTM range. The points will change depending on your strategy.

Notes

  • You can use a store-bought Thousand Island dressing with the homemade salad dressing.
  • GREEN: 6 Smart-Points per serving if 96 per cent extra lean ground beef or 99 per cent ground turkey is used.
  • BLUE: 6 Smart-Points per serving if 96 per cent extra lean ground beef is used, or 4 Smart-Points per serving if 99 per cent ground turkey is used. PURPLE: 6 Smart-Points per serving if 96 per cent extra lean ground beef is used, or 4 Smart-Points if 99 per cent ground turkey is used.

Nutrition

  • Serving Size: 1
  • Calories: 186kcal
  • Sugar: 3g
  • Sodium: 616mg
  • Fat: 6g
  • Saturated Fat: 2g
  • Carbohydrates: 4g
  • Fiber: 0g
  • Protein: 25g
  • Cholesterol: 61mg

Keywords: salad big mac, cheeseburger salad with big mac dressing, Salad with a Big Mac

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Skillet of Mexican Beef

Skillet of Mexican Beef
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  • Author: Mustafa Rangoonwala
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Category: Main course
  • Cuisine: Mexican

Ingredients

Scale
  • 1 pound extra-lean ground beef
  • 1 cup chopped onion
  • 14 ounces drained diced tomatoes
  • 1 1/2 cups corn (frozen)
  • 15 1/2 ounces drained and rinsed black beans
  • 1 tsp chile powder
  • 1 cup sour cream (fat-free)
  • 1/2 cup shredded low-fat cheddar cheese
  • You’ll need the following items:
  • Skillet (large)

Instructions

  1. Brown the ground beef and onion in a large skillet until done.
  2. Add the black beans, corn, chiles, and tomatoes and mix well. Reduce heat to low and cook for 10 minutes. Stir once in a while.
  3. Add the sour cream and mix well. Cook for another 10 minutes. Stir once in a while.
  4. Serve with a sprinkling of cheese on top.

Notes

Six points in WW Freestyle

Nutrition

  • Serving Size: 326g
  • Calories: 508kcal
  • Sugar: 9g
  • Sodium: 220mg
  • Fat: 9.2g
  • Saturated Fat: 4g
  • Carbohydrates: 66.3g
  • Fiber: 13.3g
  • Protein: 44.4g
  • Cholesterol: 79mg

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Baked Cajun Beef and Potatoes with Cheesy Cajun Sauce

Baked Cajun Beef and Potatoes with Cheesy Cajun Sauce
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A hash brown crust, spicy ground beef, and a creamy pepper jack cheese sauce top this hearty Cheesy Cajun Beef and Potato Bake!

  • Author: Mustafa Rangoonwala
  • Prep Time: 10
  • Cook Time: 50
  • Total Time: 1 hour
  • Yield: 8 servings 1x

Ingredients

Scale
  • 20-ounce package refrigerated shredded hash brown potatoes, such as Reser’s or Simple Potatoes (use defrosted zero-point hash browns if following the WW Purple plan)
  • 2 tbsp. Olive oil + 1 tbsp. extra virgin olive oil, divided
  • 1 teaspoon kosher salt
  • 1/8 teaspoon black pepper, ground
  • 1/2 cup onion, chopped
  • 1/3 cup chopped bell pepper (I used red pepper, but green or any other colour would work)
  • 1 pound of 95 per cent lean ground beef, uncooked
  • 1 tablespoon blackened or Cajun seasoning
  • 3 tbsp. sliced light butter (I used Land O’Lakes)
  • flour (three tablespoons)
  • 1/2 gallon skim milk
  • 8 oz. fat-reduced 8 oz. fat-reduced 8 o shredded pepper jack cheese (I used Cabot)

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit. Set aside a 9×13 baking dish lightly sprayed with cooking spray.
  2. In a large mixing bowl, toss the shredded potatoes with 2 tablespoons of the oil. Stir in the salt and pepper until all ingredients are completely combined. Transfer the potatoes to the baking dish and press them down to make a “crust” along the bottom of the pan, partially up the sides and across the surface. Preheat the oven to 350°F and bake the dish for 35 minutes.
  3. While the potatoes are baking, melt the butter in a medium saucepan over medium-low heat. Whisk in the flour a little at a time until it’s completely incorporated with the butter. Whisk the milk into the flour mixture a little until smooth and well blended. Increase the heat to medium for a few minutes to warm the milk. Whisk together the shredded cheese and the remaining ingredients. Continue to cook, occasionally stirring, for another 3-5 minutes, or until the cheese has melted into the sauce. At the same time, completing step 4, set aside to thicken.
  4. In a skillet, heat the remaining teaspoon of oil over medium heat. Cook for a few minutes until the onion and bell pepper are softened. Continue to cook the ground beef, breaking it up into small pieces with a frying spoon until it is cooked through. Stir in the Cajun or blackened spice until everything is fully mixed.
  5. Remove the potatoes from the oven when they are done (edges will be brown). Fill the potato crust with the meat mixture and smooth it out evenly. Return the dish to the oven for another 15-20 minutes to bake the cheese sauce on top of the meat.

Notes

WW SmartPoints per serving (equivalent to 1/8 of the recipe): WeightWatchers.com’s recipe builder was used to compute the serving size (SP).
Each colour represents nine SmartPoints, while blue and purple each represent nine SmartPoints (if using zero-point hash browns, if not, then use Blue points)
Weight Watchers Points Plus: a supplement to the standard points system

Weight Watchers’ recipe builder calculates 8 (P+) serving size.

Nutrition

  • Calories: 304 kcal
  • Sugar: 0g
  • Fat: 14g
  • Saturated Fat: 6g
  • Carbohydrates: 21g
  • Fiber: 3g
  • Protein: 24g

Keywords: Baked Cajun Beef and Potatoes with Cheesy Cajun Sauce

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Casserole with Cheesy Beef and Pasta

Casserole with Cheesy Beef and Pasta
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  • Author: Mustafa Rangoonwala
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 50 minutes
  • Yield: 11/4 cups (6 servings) 1x

Ingredients

Scale
  • 1 teaspoon extra virgin olive oil
  • 1 medium sliced onion
  • 1 big sliced zucchini
  • 2 minced garlic cloves
  • a quarter teaspoon of red pepper flakes
  • lean ground beef, 3/4 pound (7 per cent fat or less)
  • 4 cups whole wheat penne cooked (about 2 1/4 cups dry)
  • 2 cups marinara sauce (low fat) (2g fat or less)
  • 1 cup part-skim mozzarella cheese, shredded, divided
  • 2 tablespoons finely chopped

Instructions

  1. Preheat oven to 375 degrees Fahrenheit. I am using a nonstick spray, coat a 2-quart casserole dish.
  2. To start, put the oil in a big skillet and heat it to medium-high heat. Cook occasionally, turning until the onion, zucchini, garlic, and red pepper flakes are cooked for about 5 minutes. Place the vegetables in a mixing basin and put them aside. Cook the beef in the pan for 8 to 10 minutes, breaking it up with a spatula as it cooks. Any collected oil should be drained and discarded.
  3. Any collected oil should be drained and discarded.
  4. Mix the cooked vegetables, penne, and sauce in the pan. Fill the prepared casserole dish halfway with the spaghetti mixture. Cheese should be sprinkled on top.
  5. Bake for 20 to 25 minutes, or until the cheese has melted and the filling is hot and bubbling. Fresh basil leaves can be used as a finishing touch.

Notes

The Weight Watchers programme It’s up to you! Weight Watchers SmartPoints: 7, Points Plus: 8, Old Program: 6, SmartPoints: 7 (or 6 if you substitute ground turkey for the beef).

Nutrition

  • Serving Size: 11/4 cups
  • Calories: 318 kcal
  • Sugar: 6g
  • Sodium: 425mg
  • Fat: 9g
  • Saturated Fat: 4g
  • Carbohydrates: 34g
  • Fiber: 5g
  • Protein: 23g
  • Cholesterol: 42.5mg

Keywords: cheesy beef and pasta casserole, Casserole with Cheesy Beef and Pasta

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SOUP WITH TOMATO, BEEF, AND MACARONI

SOUP WITH TOMATO, BEEF, AND MACARONI
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  • Author: Mustafa Rangoonwala
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes

Ingredients

Scale
  • San Marzano Style Tomatoes, 2 (28oz) cans (you can substitute regular diced tomatoes, but I like the rich flavour from the San Marzano Style)
  • 90/10 ground beef, 1 pound
  • Tomato paste, 4 oz
  • 6 c. beef broth (low sodium)
  • 3 garlic cloves, minced
  • 2 tablespoons onion powder
  • 1 tbsp Worcestershire sauce (optional)
  • 1 tsp seasoning (Italian)
  • 1 leaf of bay
  • 2 cups elbow macaroni noodles, uncooked
  • to taste salt/pepper

Instructions

  1. Brown the ground beef in a big, heavy soup saucepan. Add a little salt and pepper to taste. Add minced garlic and onion powder after the beef is about halfway cooked. Remove from pot and drain on a dish lined with paper towels once brown.
  2. Toss in the tomatoes and stir to combine. To easily break tomatoes apart into bite-sized pieces, use a spatula (unless they are already pre-diced).
  3. Return the meat to the saucepan and the rest of the ingredients (excluding the noodles). Cover and bring to a boil.
  4. When the water is boiling, add the uncooked pasta and cook for 10-15 minutes, or until the pasta is done. The soup is ready when the noodles are done.
  5. Remove bay leaf and season to taste with salt and pepper. Enjoy!

Notes

8 serves, 1.5 cups each serving, 6 WW SmartPoints per serving for both the Blue and Green WW plans

A Word on Soup Servings

While a recipe will include the number of serves, determining the exact volume of soup per serving is tricky. This is because of a lot of different things. The amounts of ingredients you use may differ somewhat.

If a recipe calls for 1 small onion, 1 small pepper, and so on, the size of the products you use may differ from what I used.

The most significant source of variation is how much the soup reduces while simmering, which varies depending on the heat and how long it simmers, among other things.

Nutrition

  • Serving Size: 1/8 of soup 1.5 cups
  • Calories: 275 kcal
  • Sugar: 10g
  • Fat: 6g
  • Saturated Fat: 2.3g
  • Carbohydrates: 34.5g
  • Fiber: 5g
  • Protein: 20g

Keywords: tomato soup with beef and macaroni, tomato soup with hamburger and macaroni, tomato soup with beef and noodles

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Soup with cheeseburgers from Weight Watchers

Soup with cheeseburgers from Weight Watchers
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  • Author: Mustafa Rangoonwala
  • Yield: 6

Ingredients

Scale
  • Half a pound of ground beef that is 93% fat-free
  • Diced half of a tiny onion
  • 2 quarts of poultry broth
  • a pound of diced russet potatoes
  • 2 medium potatoes, mashed up
  • 1 thinly diced celery rib
  • Salt in the amount of 1/4 tsp
  • 1/4 tsp of ground black pepper
  • Dried parsley (1 tsp)
  • Dried basil: 1 tsp
  • 5 ounces of milk with 1% fat
  • Velveeta cheese cubes or sharply grated cheddar cheese in 1 cup
  • 1 and a half tablespoons of corn-starch
  • The water should be 1.5 Tbsp.
  • Garnishings of diced pickles, tomatoes, and lettuce

Instructions

  1. A nonstick skillet should be used to cook the ground beef, and any excess fat should be drained before serving.
  2. They are preparing the vegetables while the ground beef cooks is a good idea, too—potatoes, onion, carrot, and celery.
  3. Cooked beef, vegetables, seasonings and herbs such as parsley and basil should be placed in a slow-cooker. Simmer on low for six hours with the chicken stock.
  4. Mix the waters and cornstarch in a small bowl. Slow cooker: Add it to the crockpot along with the milk and cheese. Add additional 30 minutes to the cooking time.
  5. Incorporate your favourite hamburger toppings into your meal.
  6. 1 cup is the recommended serving size.

Notes

Five out of ten for me. To see the recipe builder, go here (will have to log in).

Nutrition

  • Calories: 222 kcal
  • Sugar: 6g
  • Fat: 7g
  • Saturated Fat: 3g
  • Unsaturated Fat: 0g
  • Carbohydrates: 19g
  • Fiber: 1g
  • Protein: 19g

Keywords: Soup with cheeseburgers from Weight Watchers

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Green Chile Hamburger Helper from Scratch

Homemade Hamburger Helper with Green Chiles
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In terms of comfort food, nothing beats this homemade version of Hamburger Helper. This is a nutritious Instant Pot dinner thanks to whole grain pasta, minimally processed ingredients, and Greek yoghurt for protein. You may use a stovetop or an electric pressure cooker to make this simple homemade Hamburger Helper recipe.

  • Author: Mustafa Rangoonwala
  • Prep Time: 10
  • Cook Time: 4
  • Total Time: 14 minutes
  • Category: Main course
  • Cuisine: American

Ingredients

Scale
  • 1 pound lean ground beef (can also use turkey)
  • 1 cup of chopped green chiles, fresh or canned
  • 1 pound of chopped onions
  • 1 cup of low sodium beef broth
  • 2 cups elbow pasta, made with whole wheat
  • The amount of paprika needed is 1 teaspoon.
  • Garlic powder, about a teaspoon
  • a pound of ground beef
  • It’s up to you whether or not you want to use plain Greek yoghurt in this recipe.
  • 1 1/3 cups of shredded cheddar cheese, if desired

Instructions

Insanely easy to use

  1. Instant Pot’s sauté mode can be used to brown the ground beef.
  2. Pour in the paprika and garlic powder and the onions. Stir it up a bit.
  3. This is followed by a layer of pasta covered in beef broth and tomato sauce.
  4. Pressure valve sealing must be activated. For the 3-minute high-pressure cooking time, they were using a manual preset. Using a quick-release valve, let go of the pressure.
  5. Turn off the Instant Pot by removing the lid. Add the optional Greek yoghurt and mix thoroughly when the cheese has melted.

Top of Stove

  1. Cook the ground beef in a large skillet when it is no longer pink.
  2. Add the garlic powder, paprika, onions, and green chillies to the mixture.
  3. Pasta and tomato sauce should be added to a skillet. Make sure the pasta is not submerged in the water.
  4. Heat to a simmer and then turn the heat down to medium-low.
  5. Cook the pasta until al dente, about 10 to 15 minutes. Re-stir is as necessary.
  6. After removing the cover, the (optional) Greek yoghurt and cheese can be added. Toss until all the cheese is incorporated. Serve with a garnish.

Slow Cooker

  1. Cook the ground beef in a large pan over medium-high heat, then transfer to a slow cooker with the remaining ingredients.
  2. Noodles, beef broth, tomato sauce, paprika, green chillies, and other seasonings are excellent additions.
  3. It’s best to use a low-heat setting, which can be done in a slow-cooker for up to five hours.
  4. Add in the Greek yoghurt and cheese (optional).

Notes

  • When using 99 per cent fat-free ground turkey and fat-free greek yoghurt in a 1 cup serving, the Weight Watchers Plan points are: 3 Blue Plan Aspects: 5 Green Plan Aspects: Point 1 of the Purple Plan.
  • Whole30/Ultimate Portions 21-Day Fix Fix: 34 red containers, 12 green containers, 1 13 yellow containers, and 23 blue containers per 1 cup of optional materials. Leaving out all of the extras: Per serving, use two-thirds red, one-half green, and one-third yellow containers.
  • Fill half of your plate with vegetables for a complete meal.

Nutrition

  • Calories: 294 kcal
  • Sugar: 4g
  • Sodium: 419mg
  • Fat: 16g
  • Saturated Fat: 6g
  • Carbohydrates: 22g
  • Fiber: 2g
  • Protein: 17g
  • Cholesterol: 54mg

Keywords: Green Chile Hamburger Helper from Scratch

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Meatloaf in a Skinny Form

Meatloaf in a Skinny Form
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If you’re searching for a quick, delicious dinner, this is it! Give my tiny meatloaf a try if you haven’t already! Sweet ketchup sauce makes it low in calories, juicy, and oh-so-delicious.

In this recipe, I use extra lean ground beef, homemade whole wheat bread crumbs, and egg whites, which results in a more skinless meatloaf. By the way, you may easily make your crumbs.

For a single serving, 214 calories, 5 grammes of fat, 4 Blue WW Freestyle SmartPoints and 6 Green are all you need. Sandwiches made from any leftovers are delicious!

  • Author: Mustafa Rangoonwala
  • Prep Time: 15
  • Cook Time: 50
  • Total Time: 1 hour 5 minutes

Ingredients

Scale

Meatloaf ingredients include:

  • 1 pound of 96 per cent extra lean ground beef
  • Remove the crusts from half a loaf of whole wheat bread.
  • Chopped onions, 1 cup.
  • Two egg whites
  • Ketchup, 3 tablespoons
  • 1 tbsp. brown or yellow mustard, preferably spicy
  • The Worcestershire sauce is 1 tablespoon.
  • a pinch of salt
  • The flavour of freshly ground pepper

Food for the Toppings:

  • 1/4 cup of ketchup
  • 1 tbsp. yellow or spicy mustard
  • Sugar filled to the brim with 2 teaspoons of brown sugar.

Instructions

  1. The oven should be preheated to 350°F. Set a foil-lined baking sheet aside.
  2. Ground beef should be added to a large mixing basin.
  3. A blender or food processor is all that’s needed to make bread crumbs. Make crumbs out of the bread by pulverising it in a food processor.
  4. Salt and pepper to taste. Combine bread crumbs and onion in the meat mixture. Add egg whites. Combine ketchup. Combine all of the ingredients in a large bowl by hand.
  5. Freely shape the meat mixture into a loaf by hand on the baking pan. Ideally, it should be 12″ x 4.”
  6. Mix the topping ingredients in a small bowl. Spread evenly over the meatloaf’s surface.
  7. 55 minutes in the oven should do it. Before slicing, remove from the oven and cool for at least 10 minutes. Slice into 10 equal pieces.
  8. This recipe yields a total of five portions. Two slices per serving.

Notes

  • WW SmartPoints 4-Blue Freestyle for Wellness
  • SmartPoints 6-Green
  • WW Bonus Points: 5

Nutrition

  • Serving Size: 2 slices
  • Calories: 214 kcal
  • Sugar: 8g
  • Sodium: 487mg
  • Fat: 5g
  • Saturated Fat: 2g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 23g
  • Cholesterol: 48mg

Keywords: skinny meatloaf, skinny meatloaf weight watchers, skinny meatloaf cuisine at home ,skinny meatloaf recipe, skinny meatloaf

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