Italian Meatloaf
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1/2 |
pound |
ground beef -- extra lean |
|
1/2 |
pound |
Italian sausage |
|
1 |
small |
onion -- diced small |
|
1 |
clove |
garlic -- minced |
|
14 1/2 |
ounces |
no salt added diced tomatoes -- drained |
|
1 |
whole |
egg |
|
1/2 |
cup |
red wine |
|
1/3 |
cup |
panko |
|
1 |
tablespoon |
low sodium Worcestershire sauce |
|
1 |
teaspoon |
homemade Italian seasoning -- see recipe |
|
1/4 |
cup |
grated fresh Parmesan cheese |
|
Sauce |
||
|
1 |
teaspoon |
Dijon mustard |
|
8 |
ounces |
no salt added tomato sauce |
|
1/2 |
teaspoon |
homemade Italian seasoning -- see recipe |
|
1/2 |
teaspoon |
garlic powder |
| Heat oven to 350°F. Mix all meatloaf ingredients together except ground beef. Mix thoroughly. Add ground beef and mix just until incorporated. Line a rack with foil and place over baking pan. Poke several holes into foil. Free form the meat mixture into a loaf. Mix sauce ingredients together and spread over meatloaf. Bake for 1 hour to 1 hour and 15 minutes. Makes 8 servings. |
| Per Serving: 234 Calories; 15g Fat (62.1% calories from fat); 13g Protein; 8g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 324mg Sodium. Exchanges: 0 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates. |