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

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.

What is the secret to good meatloaf? ›

Use high-fat meat.

The leaner the meat, the dryer and grainier the meatloaf. For an all-beef meatloaf, always use a higher-fat cut, at least 15 percent. For a meatloaf made with a leaner beef or turkey, consider mixing in some ground pork and/or veal in order to achieve a moist, tender meatloaf.

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

The best temperature to cook the meatloaf at is 350°F and it requires about 1 hour, give or take a few minutes, depending on size and shape.

What makes meatloaf hard? ›

With clean hands, use your fingers to thoroughly but gently mix the ground meat into the egg-bread crumb mixture until just combined. Be careful not to overmix. Overmixing can make the meat loaf dense and tough.

What is the best binder for meatloaf? ›

If you don't have any bread, you can substitute it for breadcrumbs, crackers, cereal grains, oatmeal, instant rice, instant barley, or even potato flakes! However, bread is still the best choice of all the potential options.

What ingredient keeps meatloaf from falling apart? ›

Bread crumbs serve as a binding agent for the loaf, helping it not crumble after it's cooked.

Why do you put milk in meatloaf? ›

Milk and other dairy products, like heavy cream and buttermilk, contain both water and fat, adding two types of moisture to our meatloaf. There's a long-held theory that milk can tenderize ground meat, and this is the reason often cited for cooking ground meat in milk to make a Bolognese-style ragù.

Should I cook my 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 happens if you put too much eggs in meatloaf? ›

Fewer eggs will create a denser and firmer meatloaf that will be more compact and easier to slice, but more eggs can create a more tender and light texture that allows the meatloaf to melt in your mouth.

How to tell when meatloaf is done? ›

As noted above, the most reliable way to tell when meatloaf is done is by checking the internal temperature of the meatloaf with an instant-read thermometer, inserting it into the center of the meatloaf. Meatloaf is done when it reaches an internal temperature of 165°F.

How to tell when meatloaf is done without a thermometer? ›

How to know when meatloaf is done without a thermometer - Quora. You just have to make sure it's piping hot all the way through. I usually prick food to the centre with a fork, and leave it there for 30 seconds or so. If it's burning hot on the back of my hand when I pull it out, then it's safe to eat.

Why does my meatloaf burn on the bottom after? ›

A higher temp will overcook and possibly burn the outer layer before the inside is cooked, whereas a lower temp won't result in a well-baked crust for your meatloaf.

How to not overmix meatloaf? ›

Mixing your ingredients too much is a very common mistake that can really make for meatloaf with a tough, dry texture. Self-control is the key; once the ingredients are mixed in, stop. Remember, the meatloaf is going to be mixed more as it's shaped before baking.

What is meatloaf mix made of? ›

A lot of supermarkets sell a "meatloaf mix," a combination of ground beef, pork, and veal.

What is meatloaf typically made of? ›

The most common recipe nowadays consists of ground beef, carrots, sausages, boiled eggs and breadcrumbs, cooked in the oven and normally served with a side-dish of mashed potatoes or rice.

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