Facing dreary winter weather? In need of hearty comfort food? This meaty soup is just the answer. Great flavor and plenty of protein to keep you fuelled in the sleet, rain, or snow.
Meatloaf is easily one of the most versatile dinner recipes around. You never have to serve it the same way twice. Toss in some different spices, add a new sauce or some bacon, and you have a whole different meal. My kids love tacos so I added some taco seasoning and used chia seeds for the binder instead of breadcrumbs. It was a delicious kid-friendly meal.
2 1/2 lbs ground beef
1/3 cup chia seeds
1/4 cup taco seasoning
1 tbsp chili powder (more if you like it hotter)
1 tsp salt
1 tsp black pepper
2 large eggs
6 ounces grated cheddar cheese, divided
1/4 cup broth or water
Preheat oven to 350F and line a large rimmed baking sheet with tinfoil.
In a large bowl, combine ground beef, chia seeds, taco seasoning, chili powder, salt, pepper, eggs, 4 ounces of the cheese, and water. Mix with your hands to combine well.
Shape mixture into a long, low loaf. Sprinkle top with remaining 2 ounces grated cheese. Bake 50 to 60 minutes, or until a thermometer inserted in the center reads 135F for medium.
Remove and cut into slices. Top with your favorite taco toppings such as sour cream, chopped tomatoes, and avocado.
Total fat: 35.45g
Calories from fat: 319
Total dietary fiber: 4.00g