Prepare the ground meat mixture first.
I mixed half a pound of ground beef with one grated onion, a pinch of salt, a bit of pepper and 1/2 cup blended rolled oats (basically home-made oat flour) soaked in a separate bowl in 1/2 cup hot water for a couple of minutes.
To make rolled oats flour, I placed a cup of rolled oats to a blender and let it blend for around 30 seconds. It’s so satisfying to see how oat flour is made.
Why did she add oat flour pre-mixed with water to the meat, you might ask?
Oats are an excellent source of complex carbohydrates, providing a slow and steady release of energy throughout the day, keeping you fueled and focused. Loaded with fiber, rolled oats promote a healthy digestive system, aiding in regular bowel movements and helping you stay fuller for longer. Oats also contain beta-glucans, a type of soluble fiber known for its heart-healthy benefits, as it helps lower cholesterol levels. Packed with essential nutrients like iron, magnesium, and zinc, rolled oats contribute to maintaining proper bodily functions, supporting everything from immune health to muscle function.
Not only that, the rolled oats flour when pre-mixed with water, acts as a binder that helps glue meat cutlets together, so they don’t fall apart when baking. So you see, rolled oats have multiple benefits.
Anyhow, let’s continue with the recipe. This mixture I prepared was used to make 6 equally sized cutlets.
Place one can of diced tomatoes on a baking sheet sprayed with extra virgin olive oil.
Place meat cutlets (shaped like large meatballs but a bit flatter) on top of diced tomatoes.
Preheat oven to 350 F (180 C) and bake till cooked. For my oven, it was 30 min.
Enjoy with your favorite side dish.
The diced tomatoes baked with beef taste amazingly nice and sour.
Video instruction is here:
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