Starting My WLS Journey & Ms. Melody's Meatloaf Recipe (2024)

November 23, 2016

"Taking the first steps toward weight management is difficult for many people. Eachindividual’s journey is unique, and is shaped byvarious experiences in their past, along with their goals for their future." ~Joseph Ewing, RD, LDN

Ms. Melody is one such individual whom through persistence and unwavering optimism, continues to strive to meet her weight management goals, and in the process share her story with others to motivate others to reach their potential.

Ms. Melody’s Story, In Her Own Words

I heard someone say, "The journey of 1,000 miles begins with the first step." Well, my journey towards health, wholeness, and longevity has begun!How? With the pursuit of weight loss through bariatric surgery. I can say that I am very scared, anxious and excited at the same time. I know I've made the right choice for me! Now that I have made my "first step" and consulted a surgeon, I am ready to start my journey.

Let me tell you how I got here… I've been obese for as long as I can remember. I was even a large baby weighing in at 8 lbs. 7 ounces. Growing up as a child was painful, not to mention embarrassing at times, with the usual bullying and name calling as you may have experienced yourself. Growing up as an adult made things easier.

I am an overachiever and take pride in that. Not even my weight could hold me back! I went to college, graduated at the top of my class, and went on to graduate school and graduated with honors. I began a very distinguished career in Juvenile Justice which lasted for 25 yearsuntil I had a brain aneurysm. I was flown to shock trauma and my life has never been the same.

I am still very motivated to change, and look for new opportunities, as I work to manage my hypertension, diabetes, heart disease, kidney failure and many more at the ripe old age of 49. I love to cook, and am empowered by creating recipes for people that are struggling with their weight management, and similar health conditions.

Meatloaf has always been one of my go-to comfort foods. So as I prepare for my own WLS journey, I hope that you will enjoy this recipe as much as I have!

Ms. Melody’s Meatloaf Recipe

Makes 5 servings

Prep time: 10-15 minutes; Cook time: 1 ½ hours; Total Time: approximately 1 hour 45 minutes

Meatloaf Ingredients

  • 1 ½ pounds ground beef (93%/7%)
  • 1 slice white bread, finely chopped
  • 1 small Vidalia onion, finely chopped
  • ½ bell pepper, finely chopped
  • 1/3 cup finely chopped carrots
  • 4 tablespoons ketchup
  • 1 tablespoon Dijon mustard
  • 1 large egg
  • 2/3 cup 2% milk
  • ¼ teaspoon black pepper
  • ½ teaspoon salt-free seasoning

Glaze Ingredients

  • 3 tablespoons brown sugar
  • 4 tablespoons apple cider vinegar
  • ½ cup ketchup

Directions

  1. Pre-heat oven to 350 degrees F.
  2. Line a baking pan with aluminum foil, a coat with a non-stick cooking spray.
  3. Add all ingredients for meatloaf to a large mixing bowl, and stir (with a spoon, paddle, or hands) until thoroughly combined.
  4. Place meatloaf mixture in the lined baking dish and shape into aloaf.
  5. In a small bowl, combine glaze ingredients, and stir with a whisk until all ingredients are thoroughly blended.
  6. Brush the top of the meatloaf with the glaze.
  7. Bake the meatloaf in the oven for 1 and ½ hours, or until the internal temperature reaches 160 degrees F.
  8. Allow meatloaf to rest for 10-15 minutes prior to cutting into 4 portions.

Nutrition Info per Serving

Calories 300; Carbohydrates 22.6 grams; Fat 9.8 grams; Protein 31.2 grams; Dietary Fiber 1 gram

Note: This meatloaf recipe can be served with an array of freshly roasted vegetables, a small side of potatoes, or rice pilaf.

Take-Away From Dietitian Joe....

Taking the first steps to meeting your weight loss goals can be daunting. Remember, this is your journey, and goals set by one person may not work for the next. Allow yourself to succeed by setting achievable goals for yourself, and start to build on them over time.

For example, your first goal may be to stop drinking sodas. Give yourself the time to make that goal a habit in your daily life. Say that you have been drinking a soda a day for the past 10-15 years. You may not be able to stop cold turkey! That’s reasonable! Try cutting back to just having sodas on work days, then when that becomes a habit, cutting them back to Monday, Wednesdays, and Fridays. Every little bit helps! Once you are able to meet the first goal of cutting out sodas, then you can work on the next goal.

Unfortunately, there aren’t any pills, diet drinks, etc. that can lead to sustainable, healthy weight management (despite what many of the advertisem*nts would lead you to believe). It takes time to create a healthy, maintainable lifestyle. Allow yourself the time to succeed! You CAN do it!

ABOUT THE AUTHOR

Joseph Ewing, RD, LDN is a clinical Dietitian working in subacute and outpatient settings, including renal and gerontology as well as a personal chef. He has co-authored a number of books, written to fill special dietary needs. Among them is the The Complete Idiots Guide to Eating Well after Weight Loss Surgery and more recently, Feed Your Athlete: A Cookbook for Fueling High Performance.

ABOUT THE AUTHOR

Melody Scott, PhD has always struggled with weight issues despite many interventions. After years of soul searching and a myriad of accumulating health issues, Melody decided to take her life in her hands, she is pursuing gastric sleeve surgery in the fall of 2016. She hopes to return to the work force after surgery and put her PhD in Community Organization, and her MA in social work to good use.

Recipe Disclaimer: If you have specific dietary restrictions, allergies or a nutrition plan that you are following, make sure to read the ingredient list prior to consumption. All information on ObesityHelp.com is intended for informational purposes only. The information is not intended to be a replacement or substitute for consultation with a qualified medical professional. Please contact a medical professional with any questions and concerns.

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Starting My WLS Journey & Ms. Melody's Meatloaf Recipe (2024)

FAQs

How do you keep meatloaf from drying out? ›

Use Extra Egg: Eggs act as binders and provide moisture. Add one or two eggs per pound of meat for a moist texture. Make Use of Milk: Soak breadcrumbs in milk before adding them to your mixture. This will keep your meatloaf moist during baking.

Is meatloaf good for a diet? ›

Meatloaf is undoubtedly delicious, but it's not necessarily known for being healthy. In fact, when made using 80% lean ground beef, one pound of meatloaf contains roughly 1,152 calories. But when you cut that down to a serving size of about 4 ounces, it's 350 calories, which seems a lot more reasonable.

What consistency should meatloaf be? ›

Meatloaf should be moist, not dry. But it should also not be soggy and greasy. Meatloaf should be flavorful, not bland. Meatloaf should hold together in slices, not be so crumbly that it can't be served easily or used in a sandwich.

Should you cook meatloaf covered or uncovered? ›

Should I cook my meatloaf covered or uncovered? The meatloaf can be cooked uncovered. However, if you are concerned about it burning, you can cover the meatloaf with foil for the first 45 minutes and uncover it for the final 15 minutes to allow the meatloaf to brown on top.

What is the basic meatloaf formula? ›

The Basic Meatloaf Formula

All recipes for meatloaf start with the same basic formula: 2 pounds of ground meat and a “panade” made of bread or crackers soaked in milk. Along with a few eggs, this panade helps to hold the ground meat together and adds some essential moisture to the mix.

Why would you put milk in meatloaf? ›

The wet ingredients you add to meatloaf make it juicy. Using whole milk will add more richness and fat that keeps it from going dry. Along with ketchup and Worcestershire sauce, it gives meatloaf a marvelous texture.

What makes meatloaf unhealthy? ›

Meatloaf, traditionally made with ground beef or a mix of ground beef, pork and veal, is often too high in fat and sodium to be considered healthy.

What goes with meatloaf? ›

Try our potato rolls, garlic mashed potatoes, or chili oil smashed potatoes. Craving rice or pasta? Try our stovetop mac & cheese, our mushroom risotto, our Italian pasta salad, or our saffron rice. They're particularly great if you're serving meatloaf to a big crowd.

What does adding an extra egg to meatloaf do? ›

Eggs Add Structure

Egg yolks, which are mostly water but contain a good amount of protein and fat, add flavor, richness, and moisture. They also help bind the meat together and get the loaf to set in a stable form without the need to overwork the meat.

Can you put too many breadcrumbs in meatloaf? ›

Adding more to your mixture is always easier than taking some out. Another common reason meatloaf is mushy is too much filler, like breadcrumbs, bread, and oatmeal. Too much filler will stop it from baking correctly and becoming a fully formed meatloaf.

Is it better to cook meatloaf at 350 or 375? ›

The oven temperature is typically set at 350 degrees F for making meatloaf. That's the temperature you want to be sure to use so the meatloaf cooks and doesn't dry out. Too high, and the outer crust will burn before the interior is cooked all the way, too low and you don't get that delicious crust.

How do you add moisture to cooked meatloaf? ›

Add moisture-rich ingredients: Incorporating ingredients such as diced onions, grated carrots, or sliced mushrooms can add moisture and flavor to the meatloaf. Adding a sauce or glaze can also help keep it moist.

How do you moisten cooked meatloaf? ›

For the best reheating results, preheat the oven to 250 F. Place the meatloaf on a cooking tray and add some water or broth — around one to two teaspoons, per Insanely Good. Cover the tray with aluminum foil and place in the oven for 25-30 minutes.

What ingredient keeps meatloaf from falling apart? ›

To help your meatloaf stay together add things such as eggs, bread, crushed croutons, oatmeal, crackers, and breadcrumbs, these are all key ingredients that help meat stick together. I hope that this helps to answer your question. What are the secrets to a firm, sliceable meatloaf that slices and won't fall apart?

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