Ingredient: extra-lean ground beef

Greek Meatball and Pasta Soup

How To Prepare
Preheat the oven to 400°F. Lightly spray a broiler pan and rack with cooking spray. Set aside.
In a medium bowl, using your hands or a spoon, combine the beef, egg white, potato flour, 1/2 teaspoon oregano, and 1/2 teaspoon pepper. Shape into your suggested serving size meatballs, each about 1 inch in diameter. Arrange them in a single layer on the broiler rack.
Bake on one side for 20 minutes, or until lightly browned on the outside and no longer pink in the center. Drain on paper towels.

Meanwhile, in a large saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the onion, celery, and garlic for 5 minutes, or until the onion is soft, stirring frequently.
Stir in the broth, tomatoes with liquid, tomato paste, remaining 1/2 teaspoon oregano, and remaining 1/2 teaspoon pepper. Increase the heat to high and bring to a boil. Stir in the orzo. Reduce the heat and simmer, covered, for 5 minutes.

Stir in the zucchini. Cook for 3 minutes, or until the pasta is tender and the zucchini is tender-crisp.

Gently stir in the baked meatballs. Cook for 1 minute. Remove the pan from the heat. Stir in the lemon juice

Classic Meat Loaf

How To Prepare
1.
Heat oven to 350 degrees F. Coat a 8-1/2 x 4-1/2 x 2-5/8-inch loaf pan with nonstick cooking spray.
2.
In a large bowl, stir together 1/3 cup of the ketchup, egg whites, Worcestershire sauce, horseradish, and pepper. Add ground beef, ground turkey, onion, green pepper, oats, parsley and garlic. Mix gently with clean hands.
3.
Spoon and pat mixture into prepared pan. Spread remaining 3 tablespoons of ketchup over top of meat mixture.
4.
Bake at 350 degrees F for 1 hour or until internal temperature registers 160 degrees F on an instant-read thermometer.
5.
Allow to stand 15 minutes before serving.

Rice and Beef Meatloaf

How To Prepare
Preheat the oven to 350°F. Lightly grease a small loaf pan.

In a large bowl, combine the ground beef, uncooked rice, onion, bell pepper, garlic, pepper, herbs, Worcestershire sauce, egg whites, ketchup, rice milk, and potato flour. Using your clean hands (removing any rings), mix together all the ingredients. Mix thoroughly but lightly, being careful not to pack the meat too much. NOTE: This meatloaf mixture will be moister than most recipes at this point. The extra liquid is needed for the rice to absorb while cooking.

Place in prepared loaf pan. Bake 30 to 40 minutes or until meatloaf reaches an internal temperature of 160°F (do not overcook or it will be dry). Remove from oven and let the meatloaf rest for 15 minutes before serving.