This recipe is one of my favorite clean eating recipes from Tosca Reno's Eat Clean Cookbook. As I made it tonight, I'd thought I'd share it with you.
Now, be forewarned, this recipe takes a bit of prep. It's not something you can quickly whip together after a work day. I usually save it for Sunday dinners. Why? Because two ingredients have to be made before. One is cooked brown rice. I made a big pot of it on Friday as it takes forever to cook and I throw it in a lot of stuff (my favorite - tuna and brown rice sandwiches). The other ingredient that needs to be made beforehand is yogurt cheese.
Yogurt cheese is just yogurt with a lot of liquid drained off. It looks like cream cheese. To make it, set a strainer lined with 4 layers of cheese cloth in a bowl. Dump some yogurt in there and let it sit overnight. Tada, you have yogurt cheese. It should look something like this.
Notice all the liquid in the bowl. I made this up Saturday night so I was all set to make meatloaf today.
The rest of the ingredients.
1 c. brown rice, cooked
1 egg
3/4 c. yogurt cheese
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped bell pepper, any color
1 tsp salt
1/4 tsp pepper
1 tbsp tamari
1 tsp basil
1 tsp oregano
I also sneak some mushrooms in there but don't tell RDog (he doesn't like them).
My tip for chopping onions . . .
. . . a Cuisinart Mini Chopper. This was a wedding present and I use it all the time.
I have a confession; I hate to touch meat. For this recipe you really have to get up close and personal with the meat to mix it all up. My solution; latex gloves.
All ready to go in the oven. Bake it at 350 for an hour.
I cooked them for an hour too and then scooped out the yummy potato. I do this to avoid doing a lot of potato cutting. Sweet potatoes are hard to cut! I also steamed up some frozen veggies.
The end result.
And then I topped it all off with desert; a square of dark chocolate.
Mmmmm. . . my belly is happy tonight.
