BBQ Bacon Meat Loaf

By dette

Bread crumbs are traditionally used in meat loaf and meatballs toadd moisture to the finished dish and, sometimes, even to add bulk to stretch the meat for you dollar. I often use oatmeal instead as it will do the trick to create moist and delicious dishes while adding fiber-it's not just a bunch of white four. I don't add too much because I still want the dishes to be predominantly proein-baased, but it's very important to add some, especially with leaner meat like chicken and turkey breast. Wtiht he right recipe, turkey and chicken loaves can taste just as fattening as theier beef counterparts! Got leftovers? Use them to make my BBQ Bacon Meat Loaf Sandwiches.

Ingredients

• Olive Oil Spray
• 1 c. chopped red onion
• 4 slices extra-lean urkey bacon, chopped
• 2/3 c. old-fashioned oats
• 1/2 c. fat-free milk
• 1 pound extra-lean ground chicken breast
• 2 large egg whites, lightly beaten
• 1 clove fresh garlic, minced
• 1 tsp worcestershire sauce
• 1/8 tsp salt
• 1/3 c. barbecue sauce (7 grams Carbs or less per
• 2 Tbsp)

Details

Servings 4

Preparation

Step 1

Preheat the oven 350. Lightly mist a 9 x 5 x 3 nonstick loaf pan witht he olive oil spray.

Place a medium nonstick skillet over medium-high heat. Lightly mist the pan with spray and add the onion and bacon. Cook, stirring for 6-8 minutes or until the onion is tender and just barely starting to browna nd the bacon is crisped. Remove the pan from the heat and allow the mixture to cool.

Combine the oats and milk in a mediu,m bosl and stir to mix. Let the mixture stand for 3 mintues, or until the aots begin to soften. Add the cooled onion and bacon mixture, the chicken, egg whites, garlic,k worcestershire sauce, and salt. With a fork or clean hands, mix the ingredients until well combines.

Transfer the mixture to the prepared pan and spread so the top is flat. Spread the barbecue sauce evenly over the top. Bake for 35-40 mintues, or until the chicken is completely cooked through and no longer pink. Let the loaf sit for 10 minutes before cutting into 8 slices to serve.

258 cal; 35 g prot; 20 g carb; 3 g fat; 76 mg chol; 2 g fiber; 529 mg sodium