Recipe:Herb-and-Veggie Meatloaf

Let's enjoy cooking !!
 

Shorten prep time by using jarred minced garlic and preshredded carrots, which you can also use in Salad with Red Grapefruit-Lemon Vinaigrette. Pair meatloaf with your favorite refrigerated or frozen mashed potatoes prepared with reduced-fat milk.

Ingredients

1 medium onion, chopped

1 teaspoon minced garlic

2 teaspoons canola or vegetable oil

1 cup shredded carrots

1 cup roasted garlic-and-herb pasta sauce, divided

1 1/2 pounds extra-lean ground beef

8 ounces 50%-less-fat fresh pork sausage

1 (10-ounce) package frozen chopped spinach, thawed and drained

1/2 cup uncooked regular oats

2 teaspoons Italian seasoning

1 1/4 teaspoons salt

1 teaspoon pepper

1 large egg, lightly beaten

Vegetable cooking spray

Additional roasted garlic-and-herb pasta sauce (optional) 

Preparation

Sauté onion and garlic in hot oil in a large nonstick skillet over medium-high heat 3 minutes. Add carrots, and sauté 3 to 4 minutes or until onion is tender; cool slightly.

Combine onion mixture, 1/2 cup pasta sauce, beef, and next 7 ingredients in a large bowl until blended. Shape mixture into a 10- x 5-inch loaf. Place on a rack coated with cooking spray; place rack in broiler pan coated with cooking spray.

Bake at 350° for 45 minutes. Spread remaining 1/2 cup pasta sauce over loaf, and bake 10 to 15 more minutes or until a thermometer inserted into thickest portion registers 155°. Cover loosely with aluminum foil, and let stand 10 minutes. Serve with additional pasta sauce, if desired.

Note: For testing purposes only, we used Prego Roasted Garlic-and-Herb Pasta Sauce.

Herb-and-Veggie Turkey Loaf: Substitute 2 pounds lean ground turkey for beef and pork. Proceed with recipe as directed.

Calories 203 (25% from fat); Fat 5.6g (sat 1.5g, mono 1g, poly 0.6g); Protein 26g; Carb 12g; Fiber 3.3g; Chol 82mg; Iron 2.4mg; Sodium 884mg; Calc 83mg