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Healthy Living: Feeding teenage boys

In my house of teenage boys, quantity is just as important as quality when it comes to getting food on the table each night. I had no idea how much they can eat!

The other night I fed them flank steak, sweet potatoes, green beans and rolls. I went to bed before them, and when I woke up the next morning, I found pasta leftover in the refrigerator and pots and pans strewn everywhere.

It seems the two of them decided to make spaghetti as a midnight snack and ate almost the entire batch. The boys can eat more in one meal than I do in three days!

Trying to fill them up without fattening them up is not easy to do. We are on the go so much with baseball and football, and unfortunately, fast food is part of our life at times. When we are home, I really want to make sure their meals are as nutritious as possible, while also being delicious!

This meat loaf recipe is not only healthier for you, I can happily tell you it is teenage boy-approved! No one noticed the changes, and no one felt like they were being deprived from their usual weeknight favorite. I also love the recipe because it makes enough for leftovers or midnight snacks!

Meat Loaf Made Healthier

1 1/2 cups bread crumbs, preferably whole-wheat if available
2 tablespoons Food Club low-fat or fat-free milk
1/2 cup ketchup, divided
2/3 pound extra-lean ground beef
1/2 pound lean ground turkey
1/2 pound lean ground pork or chicken
1/2 cup chopped yellow onion
1/4 cup chopped fresh parsley
1 tablespoon Dijon mustard
2 teaspoons Italian seasoning herbs
3/4 teaspoon salt
1/2 teaspoon black pepper
2 large egg whites
2 tablespoons water

Preheat oven to 350°F. Spray a regular-sized loaf pan with nonstick cooking spray. Set aside.

Combine breadcrumbs and milk in a large bowl. Let sit 10 minutes. Add 2 tablespoons of the ketchup and all remaining ingredients Stir to combine well.

Shape meat mixture to fit loaf pan. Spread remaining ketchup over top of meat loaf. Bake for 1 hour or until a thermometer registers 160°F.

Let stand for 10 minutes before cutting into 10-12 slices and serving.

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