I made a put-together recipe for my meatloaf puckets tonight. For those who don’t know yet, meatloaf puckets are something I made up, well sorta. You make meatloaf but instead of putting it in a loaf, you take a measuring cup and make equal sized portions. This is better for a gastric bypass patient because you know how big the meal is and it makes it easier to figure out nutritional values.
Here’s what I put in together:
-2.25 pounds of 93/7 beef
-minced garlic (I buy the kind in a jar and put in two tablespoons)
-lots of black pepper
-few wrist shakes of Worcestershire sauce
-about a tablespoon or maybe two of parmesan cheese
-three large eggs
-can of Mexican seasoned Rotel
-10 saltines crushed
Mix everything up together (duh) and then use a scoop to make the puckets. I used a half cup scoop and with all those ingredients I got 15 half-cup scoops. I was able to fit 12 in a 9×13 (I think) pan and then I browned the remaining meat for tacos.
Bake the puckets for about 45 minutes on 350.
Here’s how I came up with the nutrition information. I didn’t count the spices, onion or Rotel into it because those had very little nutritional value.
Here’s the counts:
Item # servings included Calories Fat Carbs Protein
Beef 9 1440 72 0 198
Saltines 10 crackers 120 3 22 2
P. cheese 6tsp 60 3 6 3
Eggs 3 eggs 210 14 3 18
Totals **** 1830 92 31 221
Totals divided by 15, ½ cup scoops: 122 Calories; 6 Fat; 2 Carbs; 15 Protein