Healthy Eating » Low-Fat Meatloaf
Nutrition Instructor Todd Seyfarth proves that it's not the fat that equals flavor in favorites such as meatloaf. He explains that fat only binds proteins to prevent a product from yielding a tough texture. By replacing this binding agent with a healthy, flavorful roasted vegetable purée, the meatloaf comes out just as moist, juicy and flavor-packed as it's fattier cousin. Todd serves the meatloaf with a Cauliflower Cheese Sauce for comfort food without the guilt.
Posted Friday, April 9, 2010, at 5:43 am by mariyum:OK, so...this is good, it's really really good... just got through, (about a month ago), eating an incredible meatloaf with tons-o-fat from one of my "fave" Idaho hunting cooks, and then suffered all night, yes, guilt plus heartburn! mostly heartburn, I don't have much conscience when it comes to fat...here we have no guilt, no heartburn, (and no no no I refuse to take acid reflux medicine, 'cause, after all, isn't our body tryin' to tell us something??) rock on mr good-for-you chef, but then, pinion nuts are great and good fat, just like olive oil -- yummmm
Add a Comment / Rate this Video
You must be logged in to comment!