Grande Meatloaf w/ Potato Stuffing
Source of Recipe
Joanna Lund
List of Ingredients
1 cup mashed potatoes
1/3 cup FF sour cream
1 tsp. dried parsley flakes
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper ;
1/2 cup + 1 tablespooon dried fine bread crumbs
1 tsp. chili seasoning
1 cup tomato sauce -- (8 oz. can)
16 oz. ground lean turkey or beef (90% lean)
1/3 cup shredded RF cheddar cheese -- (1 1/2 oz.)
1 tablespoon brown sugar twin Recipe
Preheat oven to 350. Spray a 9 x 5 loaf pan with olive oil flavored cooking spray. In a medium bowl make mashed potaoes with sour cream and parsley flakes. Mix well and set aside. In a large bowl, combine onion, green pepper, bread crumbs, chili seasoning and 1/3 cup tomato sauce. Add meat. Mix well to combine. Pat half of mixture into prepared loaf pan. Spread potato mixture evenly over top. Pat remaining meat mixture over potato mixture. Stir cheddar cheese and brown sugar twin into remaining tomato sauce. Spoon sauce mixture evenly over top. Bake for 55 to 60 minutes. Place loaf pan on wire rack and let set for 5 minutes. Cut into 6 servings.
Each serving:
HE 2 1/2 protein, 1 bread, 1 vegetable, 15 opt. calories
220 calories, 8 g fat, 18 g protein, 19 g carb, 502 mg sodium, 87 mg calcium, 2 g fibe3r
Diabetic: 2 meat, 1 starch/carb, 1 vegetable
NOTE: I used the texas muffin pans instead of a loaf pan. Just did the same thing but used 6 muffin wells instead. The baking time was cut in half and then each person had their own little meat ball muffin. Worked great.
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