Italian Meatloaf
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
pound |
ground beef -- extra lean |
|
1/2 |
pound |
Italian sausage |
|
4 |
ounces |
black olives -- drained & sliced |
|
1 |
small |
onion -- diced small |
|
2 |
cloves |
garlic -- minced |
|
14 1/2 |
ounces |
low sodium tomatoes -- drained & diced |
|
1 |
whole |
egg |
|
1 |
cup |
Burgundy |
|
1/4 |
cup |
bread crumbs -- plain |
|
1 |
tablespoon |
Worcestershire sauce |
|
1 |
teaspoon |
Italian seasoning |
|
1/4 |
teaspoon |
pepper |
|
1 |
teaspoon |
Dijon mustard |
|
8 |
ounces |
no salt added tomato sauce |
|
1 |
cup |
six Cheese Italian |
| Heat oven to 350°F. |
| Mix all ingredients except tomato sauce and cheese together. |
| Spread into an 8-1/2x4-1/2x2-1/2 or 9x5x2 inch loaf pan. |
| Spread tomato sauce on top of meatloaf. Bake for 1 hour. Sprinkle cheese on top of meatloaf and return to oven for 15 minutes. Makes 8 servings. |
| Per Serving: 409 Calories; 27g Fat (62.3% calories from fat); 25g Protein; 12g Carbohydrate; 2g Dietary Fiber; 104mg Cholesterol; 6425mg Sodium. Exchanges: 0 Grain (Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates. |