It’s rare to find anyone who didn’t enjoy a burger or meatloaf pre-op and, if they did, more unusual to find they don’t miss them post-op! I wasn’t a fast-food fan or should I say fast-food-outlet regular visitor, but I did prepare home-made burgers and meatloaves for a few family meals. I still do, but have to say sometimes half or a quarter of a hamburger patty or quartered slice of meatloaf, somehow makes me feel ‘short-changed’.
I want a burger that looks like one – a sort of miniaturised version of the original with all the trappings – cheese, bacon, burger or meat and sauce without the bun, rather than some ‘make do’ portion that makes me feel like I am missing out. I’ve been working on this … because not all bariatric recipes are the same! This one speaks for itself …
Cue the Bacon Cheeseburger Mini Meatloaf! This little darling has the full works in one tidy little meatloaf or meatball burger – and bariatric-friendly to boot!
These are a little bit bigger than something I have come up with before (do you recall the Rudolph Red Nose appetiser meatballs I made for Christmas entertaining? Featured in our Christmas 2014 newsletter see here) and are more main meal/entrée sized. One feeds a bariatric post-op most comfortably and non-WLS patients can have two or more. The recipe makes 12 but can be halved or doubled according to your needs and catering requirements.
You can make them with any kind of minced/ground meat – beef, turkey, pork, lamb or a vegetarian mixture and I have even made with ready-prepared and seasoned sausages taken out of their skins when time has been short.
They are great hot, served with vegetables or salad, but equally good cold in a lunchbox – so don’t be afraid to make more than your immediate needs demand. I pop one in my bariatric bento box and zap in the microwave for 30 seconds to reheat at work if I want it warm.
Purists might also want to add a bit of dill pickle to serve – why not?
BACON CHEESEBURGER MINI MEATLOAVES
low-fat cooking spray or mist
6 rashers/slices bacon medallions or bacon trimmed of fat, cooked until crisp and crumbled
500 g/1 lb extra lean minced/ground beef (or other chosen meat – see intro)
25 G/½ cup Italian style panko crispy breadcrumbs (or toasted breadcrumbs)
2 tbsp milk
1 egg, beaten
salt and freshly ground black pepper
2 tbs low-sugar and reduced-salt tomato ketchup or tomato passata
3 slices reduced-fat Cheddar or other hard cheese, cut into quarters
- Heat the oven to 230 C/450 F/gas 8. Spritz 12 regular-sized muffin cups or cake/bun tin with low-fat cooking spray or mist.
- Reserve 2 tablespoons of the crumbled bacon for the topping and place the remainder in a bowl with the meat, breadcrumbs, milk, egg and salt and pepper to taste. Mix well then divide and shape into balls and divide between the muffin cups, pressing evenly into the tin.
- Bake in the oven for 13-16 minutes until cooked (if using a meat thermometer this should register 160 C).
- Remove from the oven, brush with ketchup or passata. Top each meatloaf with a quartered slice of cheese. Return to the oven and cook for a further 1-2 minutes or until the cheese just melts.
- Top with the reserved bacon to serve.
WLS PORTION: 1
V suitable for Vegetarians (if vegetarian option is used)
CALORIES PER MINI MEATLOAF: 93
PROTEIN: 13.2 g
CARBOHYDRATE: 2.3 g
FAT: 3.5 g
Image courtesy of General Mills