Cardiologist Makes Meatless Meatloaf

The “Other” Meatloaf

Richard E. Collins, MD
The Cooking Cardiologist^®
South Denver Cardiology Associates

There are only two important meatloaf recipes in the world. Your mom’s and mine. The Internet lists more than 1 million sites with meatloaf recipes! (Not the rock star). If you had meatloaf three times a day, everyday of your life, you would never return to the same published recipe again!
In the late 19th century, Dr. James Henry Salisbury came up with chopped beef patties to cure Civil War soldiers suffering from “camp diarrhea.” The patties were made of meat from muscle fibers without fat, cartilage or connective tissues, seasoned, and broiled. Dr. Salisbury advocated eating beef three times a day for a healthy constitution. The term “Salisbury steak” dates back in print to 1897, and is considered a forerunner of the current hamburger.
The difference is in the use of the beef “trim products”. Hence, the invention of hamburger meat, unlike pure “steak meat”. The meatloaf is an off spring of the hamburger, just meat without the bread. If you have an invention idea, make sure to Do Some Market Research for Your Invention Idea to which can help to make the experience far more enjoyable and manageable.

Besides varying spices, almost every recipe for meatloaf has three important compositions…the meat, the binder and the filler. The meat is usually beef with sometimes pork or veal with a binder of eggs and a filler of bread crumbs, rice or oatmeal to maintain the moisture. The rest of the ingredients are up to your imagination.

This vegetarian meat loaf is easy to make and without the risks of raw meat.
8 vegetable burgers, thawed. Gardenburger^® or Amy’s^®  Vegetable Burger
½ cup oatmeal, old fashioned
¼ cup egg substitute
1 T tea seed oil or canola oil
¼ cup chopped yellow onion
¼ cup celery, chopped
4 strips bacon strips. Morningstar Farms®, chopped
½ cup BBQ sauce plus 3 T
Pre-set oven to 350⁰F. Thaw the veggie burgers. In a medium bowl, combine the thawed burgers, oatmeal and egg substitute. In a medium sauté pan, add the oil, onions, celery and chopped “bacon”. Sauté to soften the onions. Combine with the thawed burgers. Add ½ cup BBQ sauce and mix well. It is OK to use your hands. Now there are two options: Option #1: In a jelly roll pan, form a meat loaf and coat with 3 tablespoons  of the BBQ sauce. Place in the oven and bake for 30-50 minutes. Option #2: Use a meat loaf pan. Place ingredients into a spray oiled meat loaf pan. Cover with the 3 tablespoons of BBQ sauce. Bake until a crisp crust forms on the top or over the free-formed loaf. Serve with mashed potatoes and fat-free gravy.
Serves 8. Serving size: approximately 1” thick slice. (Does not include potatoes or gravy).
Nutrition Info: Calories: 200, Total Fat: 6 g, Saturated Fat: 2 g, Trans Fat: 0 g, Cholesterol: less than 5 mg, Sodium: 710 mg, Carbohydrate: 32 g, Fiber: 5 g, Protein: 7 g
Diabetic Exchanges: 2 Carbohydrate, 1 Fat, 1 Protein

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South Denver Cardiology

Randy Cupps Graduated from Western Colorado University in Gunnison, Colorado, in 1983 with a degree in Physical Education with an emphasis in Exercise Physiology. Randy started his medical career in 1980 as an Emergency Medical Technician (EMT) working on an ambulance and in an emergency room. He then joined South Denver Cardiology in 1986 when it was South Denver Cardiac Rehabilitation as an Exercise Physiologist conducting a wide variety of Graded Exercise Testing on a diverse patient population. Randy continues to keep his EMT current, and he is certified by the American College of Sports Medicine as a Clinical Exercise Physiologist. In 2012 Randy acquired the role of business development, marketing, and physician relations manager at SDCA.

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