Makeover - How We Did It
We've taken a favourite meatloaf and made it over by substituting extra-lean ground beef for regular ground beef, and 2 egg whites for whole eggs. We also used Cracker Barrel Old Cheddar Cheese Light - Made with 2% Milk instead of full-fat cheese. For added flavour, we used Kraft Calorie-Wise Zesty Italian Dressing and Stove Top Lower Sodium Stuffing Mix for Chicken. This version saves 60 calories and 8g of total fat, including 3g of saturated fat, and 100mg of sodium per serving.
Keeping it Safe
After shaping the meatloaf with your hands, be sure to wash your hands thoroughly with soap and hot water for at least 20 sec. A quick rinse under the faucet is not enough to kill any harmful bacteria.
Cook Ground Meat Thoroughly
Cook ground beef thoroughly and evenly. The colour of the raw ground meat can vary from bright red to light pink. Do not rely on the colour of the meat to check for doneness but use an instant read thermometer instead. Ground beef should be cooked to an internal temperature of 160°F.
