Meatloaf in Sourdough Bread
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
pound |
extra lean ground beef |
|
1/4 |
pound |
mushroom caps -- sliced |
|
1 |
whole |
egg |
|
2 |
tablespoons |
no salt added tomato paste |
|
1 |
small |
onion -- diced |
|
1 |
clove |
garlic -- minced |
|
1 |
teaspoon |
Italian seasoning |
|
1/2 |
teaspoon |
seasoned salt |
|
1/4 |
teaspoon |
seasoned pepper |
|
1 |
teaspoon |
low sodium Worcestershire sauce |
|
16 |
ounces |
sourdough bread |
|
1 |
cup |
cheddar cheese -- low sodium -- shredded |
|
1 |
tablespoon |
unsalted butter -- melted |
|
1/2 |
cup |
red wine |
| Heat oven to 375°F. Cut a thin slice from top of bread. Scoop out most of the bread and tear to make 1 1/2 cup bread crumbs. Mix together the beef, mushrooms, onion, garlic, tomato paste, Italian seasoning, salt, pepper, Worcestershire, bread crumbs, 1/2 cup cheese, and wine. Spoon mix into bread shell. Brush with melted butter. Wrap in foil and bake for 1 to 1 1/4 hours. Fold back foil and sprinkle with remaining cheese and return loaf to oven. Bake for 2 or 3 minutes or until cheese melts. Makes 8 Servings. |
| Per Serving: 391 Calories; 18g Fat (43.3% calories from fat); 21g Protein; 33g Carbohydrate; 2g Dietary Fiber; 84mg Cholesterol; 497mg Sodium. Exchanges: 2 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates. |