Italiano Meatloaf
Serve with a Green Salad

Serves 5

• 1 tablespooon broth
• 1 red bell pepper, seeded, small diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 pound lean ground beef (93/7)
• 1 egg
• 1/2 cup egg substitute
• 3/4 cup panko
• 1/2 cup grated Parmesan
• 1 tablespoon Worcestershire sauce
• 2 teaspoons balsamic vinegar
• 2 tablespoons chopped basil leaves
• 1 tablespoon chopped parsley leaves
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup marinara sauce

Preheat oven to 350 degrees F.

Heat 1 teaspoon of the broth in a medium saute pan over medium heat and add the peppers, onions and garlic. Saute until just soft, remove to a plate and cool.

When the peppers and onions are cool, combine all of the remaining ingredients together except for the marinara. Pack the meat mixture into an oiled small loaf pan. Spread marinara sauce evenly over the top.

Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve.

Per Serving: 255 Calories; 10g Fat (36.9% calories from fat); 4g Saturated Fat; 25g Protein; 14g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 660mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat.

 

 

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