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7/2/08 5:16 P

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Florentine Meatloaf
JoAnna M. Lund's Arthritis Exchanges Cookbook p.187

Recipe Introduction
Italy has more cuisines then most pizzas have mushrooms. This aroma pleasing meatloaf featuring spinach is but one more example.
Serves 6

List of Ingredients

1 (10-ounce) package frozen cut spinach, thawed and thoroughly drained
16 ounces ground 90% lean turkey or beef
6 tablespoons (1 1/2 ounces) dried fine breaf crumbs
1/3 cup (1 1/2 ounces) shredded Kraft Reduced Fat Mozzarella Cheese
1 teaspoon JO's Italian Seasoning
1 cup (one 8-ounce can) Hunt's Tomato Sauce*
1 teaspoon Splenda
1/4 cup (3/4 ounce) grated Kraft Fat Free Parmesan Cheese

Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with olive-flavored cooking spray. In a large bowl, combine spinach, meat, bread crumbs, mozzarella cheese, JO's Italian Seasoning, and 1/2 cup tomato sauce. Mix well using hands. Pat mixture into prepared baking dish. Bake 30 to 35 minutes. In a small bowl, combine remianing 1/2 cup tomato sauce, Splenda, and Parmesan cheese. Evenly spoon mixture over partially baked meatloaf. Continue baking 15 minutes. Place baking dish on a wire rack and let set 5 minutes before serving. Cut into 6 pieces.

HINT: Substitute any reputable brand for JO's Italian Seasoning.

Each serving equals:
HE: 2 1/2 Protein, 1 Vegetable, 1/3 Bread, 2 Optional Calories

192 Calories, 8gm Fat, 19gm Protein, 11gm Carbohydrate,
526mg Sodium, 2gm Fiber

DIABETIC: 2 1/2 Protein, 1 Vegetabl, 1/2 Starch

"Healthy Exchanges Food Newsletter February 1996, pg. 7"

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