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7/2/08 5:26 P

Pot Roast Meatloaf
Posted By: Carol (24.67.253.203)
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

Heathy Exchanges: 2 Protein, 1 1/2 Vegetable, 2/3 Bread,
1/3 Skim Milk, 10 Opt. Cal.

Diabetic Exchanges: 2 Meat, 1 Vegetable, 1 Starch/Carbohydrate
Weight Watcher Points: 5

Source:
"Make A Joyful Table"
Copyright:
"Healthy Exchanges, Inc., 1999; ISBN 0-399-14527-3"
Yield:
"6 servings"