Double the Taste Meatloaf
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
pound |
extra lean ground beef |
|
1/2 |
pound |
Italian sausage -- extra lean |
|
2 |
slices |
bacon -- reduced sodium -- diced fine |
|
4 |
ounces |
mushroom caps -- diced fine |
|
1 |
small |
onion -- finely diced |
|
1 |
clove |
garlic -- minced |
|
1/4 |
cup |
panko |
|
1/4 |
cup |
red wine |
|
1 |
teaspoon |
homemade Italian seasoning -- see recipe |
|
1 |
tablespoon |
low sodium Worcestershire sauce |
|
1/2 |
teaspoon |
Dijon mustard |
|
1/2 |
teaspoon |
seasoned salt |
|
1/4 |
teaspoon |
seasoned pepper |
|
Sauce |
||
|
8 |
ounces |
no salt added tomato sauce |
|
1/2 |
teaspoon |
garlic salt |
|
1 |
tablespoon |
brown sugar -- packed |
|
1 |
tablespoon |
low sodium soy sauce |
|
1 |
tablespoon |
no salt added tomato paste |
| Heat oven to 350°F. Cover a rack with foil
poking several holes in rack. Place on a baking sheet that is also covered with foil for easy cleaning. Soak the panko in the red wine for a couple of minutes until softened. Mix the sauce ingredients together and set aside. Add remaining meatloaf ingredients except the beef and mix thoroughly. Add beef and mix to combine. Don't over handle or meat will be tough. Spread mixture on foil lined rack free forming the meat into a loaf size. Spread sauce over loaf. Bake in a 350°F oven for 1 to 1 1/4 hours. Makes 8 servings. |
| Per Serving: 285 Calories; 19g Fat (63.3% calories from fat); 17g Protein; 9g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol; 587mg Sodium. Exchanges: 0 Grain (Starch); 2 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. |