Lean Steak Meatloaf Recipe

Looking for an easy Lean Steak Meatloaf recipe? Learn how to make Lean Steak Meatloaf using healthy ingredients.


Submitted by bigbearlovespanda

Makes 8 servings



Lean Ground Steak Meatloaf influenced by the Delia Smith method except all beef rather than 50:50 beef & pork

Recipe Ingredients for Lean Steak Meatloaf

800 grams Beef
2 small Onions
1 medium (approx 2-3/4" long, 2-1/2" dia) Peppers, Sweet, Red
100 grams Peppers, Sweet, Yellow
2 tbsp Traditional Dijon Mustard
2 tbsp Horseradish, Prepared
2 clove Garlic
50 grams Arugula
1 tsp, leaves Thyme, Dried
3 grams Salt, Table
1 tsp Pepper, Black
100 grams Cider Vinegar
1 large Egg, Whole
2 Biscuits Breakfast Cereal

Recipe Directions for Lean Steak Meatloaf

  1. Preheat oven to 150C (300F, Gas Mark 2, Slow).

  2. On the middle shelf place a large roasting dish and add about 1.25" (3cm) water while the oven heats up to form a water bath or bain-marie. This will be used to cook the meatloaf slowly and with a gentle heat. The meatloaf will be more succulent this way and more evenly cooked.

  3. Finely chop onions, peppers, garlic and arugula (rocket).

  4. Mix in a large bowl with the horseradish sauce, dijon mustard, cider vinegar, a large egg, and two crushed weetabix biscuits (50g breadcrumbs may be used as an alternative but try to use wholemeal or multigrain bread).

  5. Gradually add the ground/minced steak as it is mixed together to ensure a good even mixture of all the contents.

  6. Put the mixture in a 2lb rectangular loaf tin. Press down softly and smooth the top with the back of a tablespoon.

  7. Cover with foil and pleat or crimp the corners to seal the tin.

  8. Place loaf tin in the roasting tin water bath in the pre-heated oven.

  9. Cook for 2 hours.

  10. Remove from the oven. Fold back the foil and use a skewer to test if the meatloaf has cooked by inserting into the middle of the loaf and checking if it is wet with uncooked meatloaf mixture. If the juices run clear it is cooked.

  11. If it needs a little longer to cook return to the oven with the foil in place and cook for another 20-30 mins. Recheck with skewer.

  12. If it is to be eaten hot leave to cool for 30 minutes before slicing.

  13. If the meatloaf is to be eaten cold then place another 2lb loaf tin filled with water on top and allow it to cool. This makes slicing easier when the meatloaf is cold.

  14. Serve hot with fresh steamed vegetables - baby new potatoes, carrots, broccoli, cabbage, etc.

  15. Serve cold with a green salad, tomato relish and a chunk of lightly buttered crunchy wholemeal bread.

Categories

Beef, Main Dish, American, Slow Cook

Nutrition Facts
Serving Size 180.8g
Amount Per Serving
Calories
220
Calories from Fat
89
% Daily Value*
Total Fat
9.9g
15%
Saturated Fat
0.2g
1%
Trans Fat
0.0g
Cholesterol
26mg
9%
Sodium
201mg
8%
Potassium
131mg
4%
Total Carbohydrates
7.4g
2%
Dietary Fiber
1.6g
6%
Sugars
1.9g
Protein
23.1g
Vitamin A 14% Vitamin C 76%
Calcium 3% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
91% confidence
C+
  Good points
  • Very low in saturated fat
  • Low in sugar
  • Very high in vitamin C
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