MEAT-LOAF PIZZA
1 1/2 pounds extra-lean ground round
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 cup plain tomato sauce
3 ounces part-skim mozzarella cheese, shredded
1 tablespoon dried leaf oregano, crumbled
Sprinkle meat with salt, garlic powder and pepper. Gently pat into a 10- inch pie plate, including rim. Bake in preheated hot 425-degree oven for 15 minutes or until well browned. Spread with tomato sauce; sprinkle with cheese and oregano. Bake 10 minutes longer, until hot and bubbly. Drain off and discard any melted fat. Makes 6 servings, 200 calories each. (Chopped peppers, mushroom slices, onions or whatever other low-calorie toppings you like on pizza, are all good additions.)
Meat Loaf Pie with Pasta: Prepare meat-loaf pizza as in previous recipe.
Serve each wedge with 1/2 cup tender-cooked spaghetti. One serving of Meat- Loaf Pie with Pasta, 280 calories.
BARBECUE INDIVIDUAL MEAT LOAVES
1 1/2 pounds ground round
1-pound can tomatoes, drained, reserve liquid
1 large onion, chopped
1 tablespoon Worcestershire sauce
1 teaspoon dried leaf basil, crumbled
1/2 teaspoon each: pepper, garlic powder
Barbecue Sauce (recipe follows)
Combine ingredients; shape into 6 mini-loaves. Place on rack in a baking pan and bake at 425 degrees for 20 minutes. Serve with barbecue sauce. Or barbecue 4 inches from heat source; baste with barbecue sauce during cooking. Makes 6 servings, 200 calories each.
Barbecue Sauce: In a small saucepan, combine reserved liquid from canned tomatoes in previous recipe with 3 tablespoons cider vinegar, 1 tablespoon chopped onion, 1 tablespoon Worcestershire sauce, 2 teaspoons sugar and 1 teaspoon dry mustard. Heat to boiling; lower heat and simmer 15 minutes. Makes 1 cup, 60 calories total.
