16oz ground 90% lean turkey or beef 6Tablespoons (1½oz)dried fine bread crumbs ½ cup finely chopped onion ½ cup finely chopped green bell pepper ½ cup (one 2.5oz jar)sliced mushrooms, drained 1/3 cup (1½ oz)sliced ripe olives 1 ¾ cup (one 15oz can) Hunt's Tomato Sauce* 2 tsp Italian seasoning* ½ tsp pour-able sugar twin ¾ cup (3oz)shredded Kraft reduced-fat mozzarella cheese
Place a small custard cup in center of a deep-dish 9" glass pie plate or use microwave ring mold. Spray pie plate with olive oil-flavored cooking spray. In a large bowl, combine meat, bread crumbs, onion, green pepper, mushrooms, olives, ½ cup tomato sauce, & 1 tsp Italian seasoning. Mix well to combine. Evenly spread meat mixture into pie plate. Stir remaining 1 tsp Italian seasoning & Sugar Twin into remaining tomato sauce. Spread sauce mixture evenly over meat mixture. Microwave on HIGH(100% power) for 10 min. Sprinkle mozzarella cheese evenly over top. Turn dish & continue microwaving on HIGH an additional 8 min. Place pie plate on a wire rack & let set for 5 min. Cut into 6 servings.
Each serving equals: HE: 2 2/3 protein 1 2/3 vegetable 1/3 bread ¼fat
Pot Roast Meatloaf Posted By: Carol (220.127.116.11) Date: Monday, 27 January 2003, at 6:12 a.m.
Pot Roast Meatloaf
Recipe By :JoAnna Lund Serving Size : 6 Preparation Time :0:00 Categories : Beef
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup Carnation nonfat dry milk powder 2/3 cup water 1/4 cup Heinz Light Harvest Ketchup or any reduced sodium ketchup 1/8 teaspoon black pepper 2 teaspoons Worcestershire sauce 1/2 cup quick oats 16 ounces ground lean turkey or beef 1 cup sliced onion 2 cups sliced carrots 1 1/2 cups sliced celery 2 cups sliced raw potatoes 2 teaspoons dried parsley flakes
Preheat oven to 375 degrees F. Spray 8-by-12-inch baking dish with butter-flavored cooking spray. In a large bowl, combine dry milk powder, water, ketchup, black pepper, Worcestershire sauce, and oats. Add meat. Mix well to combine. Pat mixture into center of prepared baking dish.
In a large bowl, combine onion, carrots, celery, potatoes, and parsley flakes. Evenly arrange vegetables around meatloaf. cover and bake for 1 hour. Uncover and continue baking for 10 minutes or until vegetable are tender. Place baking dish on a wire rack and let set for 5 minutes.
Cut meatloaf on a plate and spoon 1 cup vegetables next to it. Makes 6 servings.
Serving size (1 slice and 1 cup vegetables) According to the cookbook: Per serving: 227 Cal, 7g Fat, 18g Pro, 23g Carb, 258mg Sod, 132mg Calc, 3g Fib
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.