Monday, December 20, 2010

Some mornings are awful, and some mornings are GREAT...oh and some recipes taste better made over.

This morning was a GREAT morning. Benita and I hit the gym for an early morning run. I was really excited and a little nervous, because this was only run #2 since I busted my ankle/foot about two months ago. I managed seven miles!! It was a tough workout. I'm trying to work on increasing my speed. Hard as it was it felt SOOOOooo good. I am still wearing my ankle brace, but I feel like it's getting stronger.
The morning continued with a warm and welcomed shower, delicious oatmeal, and a snowy drive to work. Usually I detest the snow, as you know from all of my complaining, but today it was delightful. It made me even more excited for Christmas!!

Guess What? you have two more days to enter in to the Christmas Mix Giveaway if you haven't done so yet. I've loved hearing what everyone's favorite workout songs are!! So fun. 

Leisa asked if I could health-ify a meatloaf recipe. I don't like beef, so this was a little harder for me to test in my own kitchen, however I did my homework. Don't you worry. I asked around, did some searching, and found a recipe that looks SO yummy. 

A normal slice of meatloaf has around 400 calories,  and about 30 grams of fat. With this healthier recipe you'll save about 125 calories and 22 grams of fat. Yes, please.

Healthy Meatloaf Muffins 
(recipe from
 (Photo from
1  teaspoon  olive oil
1  cup  finely chopped onion
1/2  cup  finely chopped carrot
1  teaspoon  dried oregano
2  garlic cloves, minced
1  cup  ketchup, divided
1 1/2  pounds  ground beef, extra lean (raw) (I think you could probably use ground turkey here.)
1  cup  finely crushed fat-free saltine crackers (about 20)
2  tablespoons  prepared mustard
1  teaspoon  Worcestershire sauce
1/4  teaspoon  freshly ground black pepper
2  large eggs
Cooking spray

Preheat oven to 350°.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.
Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.
Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.

Nutritional Information:  Serving Size = 2 meatloaf muffins
Calories: 276 (28% from fat)
Fat: 8.6g (sat 3g,mono 4g,poly 0.8g)
Protein: 28.7g
Carbohydrate: 21.7g
Fiber: 1.8g
Cholesterol: 131mg
Iron: 3.9mg
Sodium: 759mg
Calcium: 48mg 
David Bonom, Cooking Light, MARCH 2006
This is a great family friendly meal, and could also be frozen for some easy dinners in the future. I love that this is pre-portioned out. If you are trying to stick to a calorie allotment having portion controlled meals like this one is going to help you a ton! Don't forget to send me your recipes you want made over at 


Kristy {Sweet Treats and More} said...

I'm a sucker for meatloaf! I'm sooo gonna try these!

Tell Benita hello for me:)

Katefreak said...

Good job on your run! I'm glad your injury seems to be healing nicely! I can't wait until I can push out seven (and more!) miles.

melissadishes said...

YAY for the run!

I make meatloaf muffins, in fact made them last week. I usually just use Xlean beef, but this time, I used half beef and half turkey (because I had half a lb left of each from another recipe). Turned out well, still moist enough. If using all turkey, I think it would have to be less lean, so it wouldnt be dry.

Leftover meatloaf muffins also make great meatballs for spaghetti if they are cut into smaller pieces