Classic Favorite
Barbecue Meat Loaf
Watermelon-Tomato Salad and Corn on the Cob
Ingredients
- 1 (6-oz) can no-salt-added tomato paste
- 2 Tbsp low-sodium soy sauce
- 2 Tbsp apple cider vinegar
- 2 Tbsp honey
- 1½ lb ground round
- 2 cloves garlic, minced
- ¼ cup low-sodium beef broth
- ½ cup whole wheat panko breadcrumbs
- ¾ tsp salt
- ¾ tsp pepper
- 2 large eggs, lightly beaten
Instructions
- Preheat oven to 375°F. Stir together tomato paste, soy sauce, vinegar, and honey.
- Gently combine beef, garlic, broth, panko, salt, pepper, and eggs; place in a 9- x 5-inch loaf pan. Brush tomato paste mixture over loaf.
- Bake 50 minutes to 1 hour or until center is no longer pink.
Side Dish Ingredients
- 1 pint organic grape tomatoes, halved
- 1 small onion, very thinly sliced
- 4 cups cubed seedless watermelon
- 2 Tbsp chopped fresh parsley
- 3 Tbsp olive oil
- 2 Tbsp apple cider vinegar
- 1 tsp honey
- 6 ears corn, shucked
- 3 Tbsp butter
Side Dish Instructions
- Toss together tomatoes, onion, watermelon, parsley, oil, vinegar, and honey in a large bowl.
- Cook corn in boiling water to cover 10 minutes or until tender; drain. Serve with butter and salt and pepper to taste.
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
