Stuffed Onion Meatloaves
- 1 pound 95% lean ground beef
- 1 large egg white
- 2 tablespoons tomato sauce
- sea salt and freshly ground black pepper to taste
- 1/2 teaspoon dry mustard
- 4 large onions
- Heavy-duty aluminum foil wrap
- Preheat outdoor or indoor grill. Cut four 12- X 14-inch rectangles of foil wrap and set aside. In a large bowl, combine ground beef, egg white, tomato sauce, salt, pepper, and dry mustard; blend well with your very clean hands; set aside.
- Remove the outer papery layers from the onions and cut each in half horizontally (you'll be forming little 'cups'). Remove the centers, leaving eight 1/4"-thick 'cups'.
- Finely chop the center from one of the onions and mix it into the meat mixture (save remaining onion centers for another use – freeze or use within 4 days).
- Spoon meat mixture into 4 of the onion halves, mounding it on top; place remaining onion halves on top of the filled halves and press together.
- Tightly wrap each onion in the foil, folding the edges a few times to seal completely.
- Grill stuffed onions on coals for 14 to 20 minutes per side. If using a gas grill, cook them for about 40 minutes.
- You can also bake them in the oven at 350 degrees for 45 minutes.
NUTRITION per serving: 356 Calories; 3g Fat; 14g Protein; 15g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol; 142mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fat. Points: 3 LC SERVING SUGGESTION: Steamed broccoli spears and Faux-Tay-Toes (steam cauliflower till tender; drain; mash with butter, cream cheese, salt, and pepper till you get a mashed potatoes texture). SERVING SUGGESTION: Serve garlic mashed russet potatoes instead of Faux-Tay-Toes. KOSHER: Use kosher ground beef. GLUTEN FREE: Make sure tomato sauce is gluten-free.
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