Dinners | Kretschmer Wheat Germ
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Mushroom, Parmesan and Wheat Germ Turkey Burgers

Mushroom, Parmesan and Wheat Germ Turkey Burgers

Nutrition Facts

Serving Size: 1 burger (136g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 220
Calories From Fat 120
  • % Daily Value
  • Total Fat 13g 20%
  • Saturated Fat 3g 15%
  • Trans Fat 0g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 6g
  • Cholesterol 65mg 22%
  • Sodium 370mg 15%
  • Potassium 340mg 10%
  • Total Carbohydrate 6g 2%
  • Dietary Fiber 1g 4%
  • Sugars 1g
  • Protein 19g
  • Vitamin A 2% Vitamin C 2%
  • Calcium 4% Iron 10%
  • Vitamin E 15% Thiamin 10%
  • Folate 15% Phosphorus 25%
  • Magnesium 10% Zinc 20%

These flavorful burgers will satisfy even the red meat lovers in your family. They’re filled with mushrooms, Parmesan cheese, wheat germ and Dijon mustard. Cook them on the grill or in a grill pan on top of your stove.

Serves 4

1 teaspoon plus 1 tablespoon olive oil, divided

1/2 teaspoon minced garlic

1 1/2 cups chopped cremini mushrooms

3/4 pound lean ground turkey*

1/4 cup Kretschmer Original Toasted Wheat Germ

2 tablespoons freshly grated Parmesan cheese

3 tablespoons Dijon mustard

1/8 teaspoon black pepper

In medium skillet, heat 1 teaspoon olive oil over medium heat until shimmering. Add garlic and mushroom and sauté for 3 to 4 minutes until mushrooms are soft. Remove from heat and set aside to cool.

In large bowl, mix together turkey, wheat germ, Parmesan, mustard, black pepper and cooked mushrooms. Form into 4 patties or 8 sliders. Grill on the barbecue or in a pre-heated grill pan until cooked through, about 5 minutes per side. Brush with 1 tablespoon olive oil and serve immediately with all the fixings: buns, sliced tomatoes, lettuce and pickles.

* This recipe works best using lean ground turkey that is not 99 percent fat free.

Recipe Type: 

Lentil Salad with Kretschmer Wheat Germ

Lentil Salad with Kretschmer Wheat Germ

Nutrition Facts

Serving Size: 1 Cup (166g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 300
Calories From Fat 110
  • % Daily Value
  • Total Fat 12g 18%
  • Saturated Fat 4g 20%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 6g
  • Cholesterol 15mg 5%
  • Sodium 530mg 22%
  • Potassium 660mg 19%
  • Total Carbohydrate 36g 12%
  • Dietary Fiber 9g 36%
  • Sugars 5g
  • Protein 15g
  • Vitamin A 110% Vitamin C 30%
  • Calcium 15% Iron 20%
  • Vitamin E 15% Thiamin 10%
  • Folate 15% Phosphorus 10%
  • Magnesium 8% Zinc 8%

If you’re looking to add more meatless dishes to your repertoire, here’s one that will satisfy even the meat lovers in your family. The wheat germ adds texture and flavor and boosts the nutrients.

Serves 4 (About 1 cup each)

1 cup French green lentils or black Beluga lentils

1 bay leaf

1/2 onion, peeled and halved

2 tablespoons extra-virgin olive oil

1/4 cup fresh lemon juice

1 cup shredded carrots

3 tablespoons chopped red onion

3 tablespoons chopped parsley

1 cup halved red and yellow cherry tomatoes

1/4 salt, or to taste

1/4 teaspoon pepper, or to taste

1/2 cup crumbled feta cheese

3 tablespoons Kretschmer Original Toasted Wheat Germ

Rinse lentils and pick out any stones. In medium saucepan cover lentils with water by 3 inches, add bay leaf and onion and bring to boil. Reduce to simmer and cook until lentils are tender, adding more water if necessary, about 30 minutes. Drain and discard onion and bay leaf.

Place lentils in large bowl and add all ingredients except cheese and wheat germ. Mix well.

Gently stir in cheese and wheat germ. Serve immediately or refrigerate and bring back to room temperature before serving. 

Wheat Germ Crepes with Spinach and Ricotta

Wheat Germ Crepes with Spinach and Ricotta

Nutrition Facts

Serving Size: 1 crepe (165g)
Servings Per Recipe: 8
Amount Per Serving:
Calories 210
Calories From Fat 90
  • % Daily Value
  • Total Fat 10g 15%
  • Saturated Fat 5g 25%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 2.5g
  • Cholesterol 50mg 17%
  • Sodium 280mg 12%
  • Potassium 400mg 11%
  • Total Carbohydrate 18g 6%
  • Dietary Fiber 4g 16%
  • Sugars 3g
  • Protein 12g
  • Vitamin A 140% Vitamin C 6%
  • Calcium 30% Iron 10%
  • Vitamin E 15% Thiamin 15%
  • Folate 30% Phosphorus 20%
  • Magnesium 15% Zinc 10%

These crepes are perfect for a savory weeknight meal or weekend lunch with friends. Serve with a mixed green salad and some home-brewed iced tea.

Serves 8

Filling

2 teaspoons unsalted butter

1/4 cup finely chopped shallots

1 pound frozen chopped spinach, thawed

1 cup part-skim ricotta cheese

1/8 teaspoon ground nutmeg

1/4 teaspoon salt

1/8 teaspoon pepper

Crepes

1/2 cup all-purpose  flour

1/2 cup buckwheat flour

1/4 cup Kretschmer Original Toasted Wheat Germ

1/4 teaspoon salt

1 egg

1 1/4 cups low-fat (1 percent) milk, plus more to thin batter if necessary

1 tablespoon unsalted butter, melted, plus about 2 teaspoons for greasing pan

1/2 cup grated Gruyere cheese

To make filling, in 10-inch skillet melt butter over medium heat. Add shallots and cook until softened but not browned, about 5 minutes. Add spinach and continue to cook until spinach is hot and moisture is absorbed, about 5 minutes. Remove from heat and transfer to bowl; cool to room temperature. Once cooled, stir in ricotta cheese, nutmeg, salt and pepper. Set aside until ready to fill crepes.

To make crepes, in medium bowl mix together flours, wheat germ and salt. In separate bowl whisk egg, milk and melted butter. Add egg mixture to dry ingredients and whisk until smooth. Add milk as necessary until batter is similar in thickness to pancake batter.

Heat 10-inch nonstick skillet over medium-high heat; brush pan lightly with butter. Pour 1/4 cup batter into center of skillet and swirl to coat, using the bottom of a metal measuring cup to help evenly and thinly spread batter*. Cook crepe until golden on bottom, 2 to 3 minutes. Turn over using a spatula and cook another 2 to 3 minutes, until golden. Transfer to plate and repeat with remaining batter.

To assemble and bake, preheat oven to 350° F. Grease 9 x 13-inch oven-proof dish with butter. Working with one crepe at a time, make a thin line down the center of the crepe with generous 1/4 cup spinach and ricotta filling. Roll crepe and place sealed side down in pan. Repeat with remaining crepes.

Evenly sprinkle Gruyere cheese over crepes and bake 15 minutes, until cheese is melted. Remove from oven and serve immediately.

*Remove skillet from heat when pouring in batter to slow cooking process and allow you to evenly swirl and thinly coat pan completely.

Recipe Type: 

Homemade Pizza with Wheat Germ Crust

Homemade Pizza with Wheat Germ Crust

Nutrition Facts

Serving Size: 1/2 Pizza (231g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 430
Calories From Fat 160
  • % Daily Value
  • Total Fat 18g 23%
  • Saturated Fat 7g 35%
  • Trans Fat 0g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 4.5g
  • Cholesterol 35mg 3%
  • Sodium 700mg 12%
  • Potassium 460mg 13%
  • Total Carbohydrate 47g 16%
  • Dietary Fiber 6g 24%
  • Sugars 5g
  • Protein 19g
  • Vitamin A 2% Vitamin C 10%
  • Calcium 4% Iron 25%
  • Vitamin E 25% Thiamin 90%
  • Folate 80% Phosphorus 20%
  • Magnesium 15% Zinc 20%

Get the family together for a fun night at home making healthier homemade pizza. Set out a fun topping bar and let everyone choose their favorites. They’ll love the wheat germ-infused crust. The sauce recipe makes extra—freeze some for the next time you make pizza or use it on pasta another night. 

Makes 2 large pizzas

Dough

1 1-ounce envelope active dry yeast

1 teaspoon sugar

3/4 cup warm water

1 1/4 to 1 1/2  cups bread flour, plus more for rolling out dough

1/2 cup Kretschmer Original Toasted Wheat Germ

1 teaspoon salt


3 teaspoons olive oil, divided

Sauce (Makes about 3 cups)

2 tablespoons olive oil

1 small yellow onion, diced (about 1 cup)

2 small cloves garlic, sliced

1 28-ounce can crushed tomatoes with basil

1 tablespoon dried oregano

Topping

1 cup sauce

6 ounces shredded fresh mozzarella cheese

Optional: Additional toppings of your choice

To make dough, pour yeast and sugar in large bowl. Add warm water and stir yeast until dissolved. Let sit 3 to 5 minutes until yeast bubbles. Stir in 1 cup flour, wheat germ and salt until combined. Add more flour if dough is sticky.

When dough comes together and becomes too hard to mix, flour hands and form dough into a ball. Remove dough ball from bowl and knead by rolling it backward and forward. Repeat for about 10 minutes until you have a smooth, springy, soft dough.

Add 1 teaspoon olive oil to clean bowl and place dough in bowl. Cover with kitchen towel or plastic wrap and let double in size, about 45 minutes.

While dough is rising, make sauce. Heat 2 tablespoons olive oil in medium pot. Add onions and garlic and sauté for about 5 minutes, stirring often, until translucent.  Add tomatoes and oregano, bring to boil; reduce heat and simmer 30 minutes. (If you like a smooth sauce, once sauce is cooled a bit, place in food processor or blender, or use an immersion blender to create desired consistency.)

To make pizza, preheat oven to 500° F. Place pizza stone, if using, in oven and let it get hot for at least 15 minutes. If not using stone, heat large cookie sheet in oven before placing dough on it.

Punch dough down and divide in half. Add some flour to board or table and roll dough out to desired thickness.

Carefully place rolled out pizza dough on hot pizza stone or cookie sheet greased with 1 teaspoon oil. Top with 1/2 cup sauce, 3 ounces cheese and any other desired toppings. Place in oven and cook 10 to 12 minutes or until pizza is golden and crispy. Repeat with other dough half, greasing pizza stone or cookie sheet with 1 teaspoon oil. Add dough and toppings and place back in oven for 10 to 12 minutes (cooking time will vary depending on thickness of crust). 

Vegetarian Chili with Wheat Germ

Vegetarian Chili with Wheat Germ

Nutrition Facts

Serving Size: about 3/4 cup (371g)
Servings Per Recipe: 8
Amount Per Serving:
Calories 220
Calories From Fat 45
  • % Daily Value
  • Total Fat 5g 8%
  • Saturated Fat 0g 0%
  • Trans Fat 0g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 1g
  • Cholesterol 0mg 0%
  • Sodium 520mg 22%
  • Total Carbohydrate 34g 11%
  • Dietary Fiber 10g 40%
  • Sugars 8g
  • Protein 10g
  • Vitamin A 60% Vitamin C 110%
  • Calcium 8% Iron 20%
  • Vitamin E 20% Thiamin 25%
  • Folate 15% Phosphorus 10%
  • Magnesium 10% Zinc 8%

On a cold winter’s night, nothing warms you up quicker than a hot bowl of chili. In this version, lots of vegetables, beans and wheat germ substitute for the meat. Take the leftovers to work with you and warm them in the microwave for a healthy, filling meal.

Serves 8

2 tablespoons vegetable oil

1 medium yellow onion, chopped (about 2 cups)

1 medium yellow pepper, chopped (about 1 cup)

2 medium celery stalks, diced (about 3/4 cup)

1 medium carrot, diced (about 3/4 cup)

10 grape tomatoes, halved

1/3 cup sundried tomatoes, not packed in oil (about 15), chopped

1 15-ounce can low sodium dark red kidney beans, drained and rinsed

1 15-ounce can low sodium cannellini beans, drained and rinsed

4 tablespoons tomato paste

1 28-ounce can diced tomatoes, with juice

2 cups low sodium vegetable broth

1/4 teaspoon salt

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 to 1 teaspoon cayenne pepper, or to taste

1 teaspoon paprika

1 to 2 tablespoons chili powder, or to taste

1/2 cup Kretschmer Original Toasted Wheat Germ

Optional garnish: freshly chopped cilantro and Greek yogurt

1. ) Heat oil in 4-quart saucepan over medium-high heat. Add onion, pepper, celery and carrot and sauté until soft and onions translucent, 5 to 7 minutes.

2.) Add grape tomatoes, sundried tomatoes, tomato paste, diced tomatoes, beans and vegetable broth. Stir to combine. Mix in salt, oregano, thyme,     cayenne pepper, paprika and chili powder. Cover and bring to boil, then lower to medium heat and simmer 45 to 50 minutes uncovered. Stir in wheat germ and remove from heat.

3.) Serve in bowls with cilantro and Greek yogurt if desired.

Makes 8 servings

Rack of Lamb with Wheat Germ and Herbs

Rack of Lamb with Wheat Germ and Fresh Herbs

Nutrition Facts

Serving Size: 3 chops
Servings Per Recipe: 8
Amount Per Serving:
Calories 420
Calories From Fat 300
  • % Daily Value
  • Total Fat 34g 52%
  • Saturated Fat 14g 70%
  • Trans Fat 0g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 15g
  • Cholesterol 95mg 32%
  • Sodium 320mg 13%
  • Total Carbohydrate 4g 1%
  • Dietary Fiber 1g 4%
  • Sugars 0g
  • Protein 24g
  • Vitamin A 6% Vitamin C 6%
  • Calcium 2% Iron 15%
  • Vitamin E 10% Thiamin 15%
  • Folate 15% Phosphorus 25%
  • Magnesium 10% Zinc 25%

Rack of lamb exudes elegance but is surprisingly easy to prepare. Serve it for your holiday meal and share the secret wheat germ ingredient in the crust—it adds nutrients and a nice crunch.

Serves 8

1/3 cup Kretschmer Original Toasted Wheat Germ

1/3 cup finely chopped fresh flat-leaf parsley

1/3 cup finely chopped fresh mint

3 cloves garlic, finely chopped

1/2 teaspoon salt, divided

1/2 teaspoon black pepper, divided, or to taste

2 tablespoons olive oil, divided

3 1-pound frenched racks of lamb (about 8 ribs per rack), trimmed of all but a very thin layer of fat, then brought to room temperature

2 tablespoons Dijon mustard

Stir together wheat germ, parsley, mint, 1/4 teaspoon salt, 1/4 teaspoon pepper and garlic in bowl, then drizzle with 1 tablespoon oil and toss gently until combined well.

Put oven rack in middle position and preheat to 400° F.

Season lamb with remaining 1/4 teaspoon each salt and pepper. Heat remaining tablespoon oil in large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to 13 x 9-inch pan with sides, arranging fatty sides up.

Spread fatty sides of each rack with 2 teaspoons mustard. Divide wheat germ mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.

Roast lamb until thermometer inserted diagonally into meaty part (do not touch bone) registers 130° F (for medium rare), 20 to 25 minutes. Transfer to cutting board; let stand 10 minutes. Cut into chops and serve.

Makes 8 servings

Recipe Type: 

Coconut and Wheat Germ Crusted Chicken

Coconut and Wheat Germ Crusted Chicken

Nutrition Facts

Serving Size: 1 slice (211g)
Servings Per Recipe 4
Amount Per Serving:
Calories 440
Calories From Fat 200
  • % Daily Value
  • Total Fat 22g34%
  • Saturated Fat 7g35%
  • Trans Fat 0g
  • Polyunsaturated Fat 7g
  • Monounsaturated Fat 7g
  • Cholesterol 130mg43%
  • Sodium 350mg15%
  • Potassium 740mg21%
  • Total Carbohydrate 36g9%
  • Dietary Fiber 4g16%
  • Sugars 5g
  • Protein 33g
  • Vitamin A 8% Vitamin C 10%
  • Calcium 6% Iron 15%
  • Vitamin E 30% Thiamin 25%
  • Folate 30% Phosphorus 45%
  • Magnesium 20% Zinc 20%

Serves 4

Instead of the same old pan-fried chicken, try a twist on tradition with this nutty, crusty, slightly sweet chicken dish. You’ll love its flavor as well as the nutritional benefits. Serve with Key Lime Sauce. 

1/4 cup flour

1/2 cup plain panko crumbs

1/2 cup Kretschmer Original Toasted Wheat Germ

1/4 cup sweetened coconut

1/4 cup finely chopped dry-roasted, unsalted pistachios

1 large egg

1 pound skinless, boneless chicken breasts, thinly sliced

2 tablespoons canola oil, divided

Add flour to medium bowl.

In another medium bowl, mix together panko, Kretschmer wheat germ, coconut and pistachios.

Crack egg in medium bowl and whisk until combined.

Dip chicken into flour, shaking off any excess, then dip into egg and then crumb mixture, making sure to press crumbs into chicken.

Place prepared chicken on a large plate until ready to fry.

Meanwhile heat large nonstick pan on high heat. Add 1 tablespoon oil and spread around the pan. Add two pieces of chicken, turn heat down and cook for 2 to 3 minutes or until crispy but not burned. Flip over and cook for another 2 to 3 minutes or until chicken is cooked and no longer pink inside. (Note: Cooking time will vary depending on the thickness of the chicken.)

Remove chicken from pan, wipe out crumbs; heat pan again, add oil and cook the remaining chicken.

Key Lime Sauce

1 shallot, finely chopped (about 1 tablespoon)

1 clove garlic, finely chopped (about 1/2 teaspoon)

1/2 cup sour cream

1 tablespoon key lime juice

2 tablepoons finely chopped parsley

1/4 teaspoon salt

3/8 teaspoon pepper, or to taste

Mix all ingredients together in bowl. Drizzle over chicken slices or serve alongside. Makes a generous 1/2 cup or about 2 generous tablespoons per person.

Caribbean Crunch Snapper

Caribbean Crunch Snapper

Nutrition Facts

Serving Size: 1 filet (212g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 290
Calories From Fat 25
  • % Daily Value
  • Total Fat 3g 5%
  • Saturated Fat 0g 0%
  • Trans Fat 0g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 0g
  • Cholesterol 40mg 13%
  • Sodium 690mg 29%
  • Total Carbohydrate 31g 10%
  • Dietary Fiber 3g 12%
  • Sugars 21g
  • Protein 28g
  • Vitamin A 8% Vitamin C 25%
  • Calcium 4% Iron 10%
  • Vitamin E 35% Thiamin 20%
  • Folate 30% Phosphorus 35%
  • Magnesium 25% Zinc 15%

Serves 4

Turn the heat up—or down—on this resort-style fish dish by regulating the amount of minced jalapeño. Serve with jasmine rice.

 

Fish

2/3 cup Kretschmer Original Toasted Wheat Germ

1 1/2 tablespoons Caribbean jerk seasoning

2 teaspoons grated lime peel

4 4-to-6-ounce red snapper fillets*

1 egg white

1 tablespoon water

Vegetable oil cooking spray

 

 Chutney

1/2 cup mango chutney

1/3 cup crushed pineapple in juice, well drained

1 seeded and minced jalapeño pepper

2 teaspoons chopped fresh mint leaves

2 teaspoons dark rum (optional)

 

1. Heat oven to 375° F. Spray baking sheet with cooking spray.

2. In shallow dish, combine wheat germ, jerk seasoning and lime peel; mix well. In second shallow dish, beat egg white and water with fork until frothy.

3. Dip fish fillets into egg white mixture, then into wheat germ mixture, coating completely. Arrange fish on baking sheet. Spray lightly with cooking spray.

4. Bake 20 to 25 minutes, until fish flakes easily when tested with a fork.

5. Meanwhile, combine all chutney ingredients; mix well.

6. Serve fish with chutney.

* Orange roughy or scrod may be substituted.

Recipe Type: 

Roasted Vegetable Gratin

Roasted Vegetable Gratin

Nutrition Facts

Serving Size: 1 (210g)
Servings Per Recipe: 6
Amount Per Serving:
Calories 200
Calories From Fat 45
  • % Daily Value
  • Total Fat 5g 8%
  • Saturated Fat 3g 15%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 1g
  • Cholesterol 15mg 5%
  • Sodium 450mg 19%
  • Potasium 440mg 13%
  • Total Carbohydrate 28g 9%
  • Dietary Fiber 4g 16%
  • Sugars 5g
  • Protein 11g
  • Vitamin A 10% Vitamin C 40%
  • Calcium 10% Iron 10%
  • Vitamin E 15% Thiamin 15%
  • Folate 20% Phosphorus 20%
  • Magnesium 15% Zinc 20%

Serves 6

This satisfying dish is great with zucchini, but don’t hesitate to use other kinds of vegetables you may have on hand.

  • 1 1/2 cups sliced unpeeled zucchini
  • 1 cup sliced mushrooms
  • 1/2 cup coarsely chopped onion
  • 1/2 cup chopped red bell pepper
  • 2 tablespoons balsamic vinegar
  • 1 3/4 cups water
  • 1/3 cup dried tomatoes (not packed in oil) snipped into small pieces
  • 1/2 teaspoon salt
  • 3/4 cup couscous, uncooked
  • 1/2 cup Kretschmer Original Toasted Wheat Germ, divided
  • 1 cup (4 ounces) crumbled feta cheese, divided
  • 3 egg whites, lightly beaten
  • 1 teaspoon dried basil or Italian seasoning blend

Heat oven to 425° F. Spray rimmed baking sheet and 9-inch pie plate or quiche dish with cooking spray.

In large bowl, combine zucchini, mushrooms, onion, pepper and vinegar; mix well. Arrange in single layer on baking sheet.

Bake 13 to 15 minutes or until vegetables are soft and lightly browned around the edges. Remove from oven; cool in pan on wire rack 5 minutes. Reduce oven temperature to 350° F.

In medium saucepan, bring water to a boil. Add dried tomatoes and salt; simmer 5 minutes, stirring occasionally. Stir in couscous. Remove from heat; cover and let stand 5 minutes.

Stir in 1/4 cup wheat germ; mix well. Spoon onto bottom and up sides of pie plate. Sprinkle with 1/2 cup cheese; top with the roasted vegetables. Pour egg over vegetables.

In small bowl, combine the remaining 1/4 cup wheat germ, 1/2 cup cheese and the basil; sprinkle evenly over vegetables.

Bake 20 to 25 minutes or until golden brown. Cut into wedges to serve.

Recipe Type: 

Fast ’n’ Tasty Mini Meat Loaves

Fast ‘n’ Tasty Mini Meat Loaves

Nutrition Facts

Serving Size: 1 slice (182 grams)
Servings Per Recipe: 4
Amount Per Serving:
Calories 320
Calories From Fat 110
  • % Daily Value
  • Total Fat 13g 20%
  • Saturated Fat 4.5g 23%
  • Trans Fat 0.5g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 5g
  • Cholesterol 75mg 25%
  • Sodium 650mg 27%
  • Potasium 700mg 20%
  • Total Carbohydrate 22g 7%
  • Dietary Fiber 4g 16%
  • Sugars 9g
  • Protein 27g
  • Vitamin A 4% Vitamin C 2%
  • Calcium 6% Iron 25%
  • Vitamin E 25% Thiamin 15%
  • Folate 25% Phosphorus 35%
  • Magnesium 20% Zinc 45%

Serves 4

Using wheat germ in place of bread crumbs results in a tender meat loaf that’s both flavorful and nutritious.

  • 1 pound lean ground beef
  • 1/2 cup Kretschmer Original Toasted Wheat Germ
  • 1/2 cup barbecue sauce, divided
  • 1/3 cup thinly sliced green onions
  • 1 egg lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Heat oven to 350° F.

Combine beef, wheat germ, 1/4 cup barbecue sauce, onions, egg and seasonings in large bowl, mixing lightly but thoroughly. Shape meat mixture into four individual loaves, arranged in a 9-inch square baking pan.

Bake 30 minutes or until center is no longer pink (160° F). Spoon remaining 1/4 cup barbecue sauce over tops of meat loaves.

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