Mini Summer Caprese Meatloaf
Perfectly Balance Your Plate
Serve with 1⁄2 cup rice and 2 cups leafy greens with a squeeze of lemon juice.
1 lb (450 g) lean ground beef
2 tbsp water
1⁄4 cup crushed tomatoes
2 slices mozzarella cheese
8 fresh basil leaves
2 tbsp balsamic reduction
- In a large bowl, combine beef, egg, water, and seasoning. Using a fork or your hands, mix until well blended.
- Press meat into four Mini Loaf Pans. If your microwave is equipped with a turntable, place pans on the edge of the turntable to ensure even cooking; avoid crowding them in the middle. Microwave, on high, 4 min. They will not be cooked through yet. Drain excess liquid.
- Spread tomato sauce on top. Cut each cheese slice in half and place on top of sauce. Microwave on high for 2 min, until cheese has melted and internal temperature reaches 160° F.
- If you have time, let rest in the pans 1–2 min. Using tongs, remove from pans. Top with basil leaves and balsamic reduction.
Per serving: Calories 300, Fat 15 g (Saturated 6 g, Trans 0.4 g), Cholesterol 130 mg, Sodium 440 mg, Carbohydrate 13 g (Fiber 1 g, Sugars 7 g), Protein 28 g.
Balsamic reduction is a one-ingredient wonder! It’s simply balsamic vinegar that’s been simmered until it reduces in volume and turns syrupy. You can also find it ready-made in the same aisle of the grocery store as balsamic vinegar.
Swap crushed tomatoes with Marinara Sauce.