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
2 1/4 oz corn flakes, made into crumbs (full 1 cup) 1 1/2 cups evaporated skim milk 16 oz ground turkey or beef (90% lean) 1/4 teaspoon black pepper 1 teaspoon Worcestershire sauce 2 Tablespoons dried onion flakes 2 Tablespoons catsup 2 teaspoons dried parsley flakes 1 can Campbell's Healthy Request Cream of Mushroom Soup
Preheat oven to 350 degrees. In a large bowl soak corn flake crumbs in 1/2 cup evaporated skim milk for 2-3 minutes. Add meat, pepper, Worcestershire sauce, onion flakes and catsup. Mix well to combine. Pat mixture into an 8X8 baking dish sprayed with butter-flavored cooking spray. Bake 35-40 minutes. Let set 5 minutesbefore cutting. Just before serving, combine remaining 1 cup evaporated skim milk, parsley and soup. Cook over medium heat until heated through. When serving, spoon about 1/3 cupnsauce over each piece of meatloaf.
Each serving equals:
HE: 2 Pr, 1/2 SM, 1/3 Br, 33 OC
238 calories, 7 gm Fa, 20 gm Pr, 23 gm Ca, 534 mg So
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