Sun-Dried Tomato Meatloaf

I'm sure you could probably use more ground turkey in this, but I pretty much stuck to the recipe (except adding ground turkey sausage instead). Oh, and I cut back on the liquid just a touch as I thought it would be too wet. Although, I was surprised when I started mixing it that it really wasn't. So you could probably double the milk and get away with it. The only thing I might have added was a little chopped garlic. For the version in the picture I cooked two servings in a meatloaf pan (two piece that allows you to drain the fat easily). That's why it's so flat as the pan would likely have taken 6 servings easily.

3 pounds lean ground beef (85% used)
1 pound hot italian turkey sausage (500g package)
2 small onions chopped (8oz used)
2 cups instant potato flakes (150g)
2 eggs, beaten
2 cups beef broth
1/2 cup milk (could probably use the full cup)
1 tsp salt
1/2 tsp ground black pepper
2 tsp italian seasonings
6 Tb chopped sun-dried tomatoes, not oil packed (used 50g)

Mix the beef and sausage together. Add in the rest of the ingredients, mixing well. Divide into portions and freeze (I use plastic sandwich bags). I basically weighed the ingredients as I went and totaled them up, dividing it into 12 servings. For me this was 260g per serving.

To cook, thaw overnight in fridge, press into an appropriate pan and bake uncovered at 350F for an hour. If possible, drain the fat off after about 45 minutes. I usually brush a little ketchup over the top as a glaze.

Calories (per 1/12th): 410 cals (24g fat, 34g protein, 14g carbs)

Citrus Loaf

I don't usually share the recipes for my high-protein bread baking attempts. Mainly because they don't usually turn out as well. This is meant to be a lemon loaf, but I use mixed dried peel. For the purposes of the calorie count I used 3oz of raw peel. What I do is peel oranges, lemons, and/or grapefruit - bring to a boil in water, then dehydrate them. The original recipe called simply for peel.

Layer the following into breadmaker (in order, roughly):

1-3/4 cups water
2-1/4 tsp oil
2-1/4 tsp salt
15 oz white flour
4 oz soy flour
2.5 oz unflavoured protein powder (283 cals, 54g protein, 5g carbs, 6g fat)
1 oz vital wheat gluten
1 oz skim milk powder
1.5 oz sugar
1 oz dried citrus peel
1/2 tsp lemon extract
1/2 tsp cardamom
3 tsp yeast (I think it was quick rise)

I used the dough cycle only, lifting it out before the first rise (mainly because it rises too high in the machine). Put into greased bowl (I use canola oil spray), cover and let rise until doubled in bulk. I usually turn the oven on briefly as our kitchen is never warm enough to give a good rise. This was about an hour.

Turn out onto floured surface and sprinkle with a little flour (weighed out another ounce, but only used a little over half). Punch down, knead briefly, divide into two loaves and place into baking pans. Cover and let rise another 30-40 mins. Bake at 350F until ready (took about 22 mins today). Loaves should be brown on top and sound hollow when tapped on the bottom.

This made 2 x 20oz loaves (so 1.25 pounds).

Total calories: 2737 cals, 29% protein, 9% fat, 62% carbs

per ounce: 68 cals, 5g protein, .67g fat, 10.5g carbs