Meatloaf (low-fat)

Yield: 8 servings

Measure Ingredient
\N \N ~~~~~~~~

This is as lean as meatloaf gets. Freeze any leftovers or slice in sandwiches. 2 ts Olive Oil 1 ea Onion 2 Garlic Cloves; finely chopped 2 lb Extra-Lean Beef; ground 3 ea Egg Whites <or> 1 ea whole egg 1 tb Djion Mustard 1 tb Worcestershire Sauce ½ ts Hot Red Pepper Sauce (optional) 1 ts Salt ½ ts Pepper 1½ c Bread Crumbs; fresh ½ c Tomato Sauce, Ketchup or Chili Sauce 2 tb Parsley; fresh; chopped HEAT oil in a large skillet.Add onion and garlic and cook until tender. IN a large bowl, combine beef, egg whites, mustard, Worcestershire sauce, hot pepper sauce, salt, pepper, crumbs, tomato sauce and parsley. Add cooled onion mixture and knead ingredients together lightly until blended. LINE large loaf pan with parchment paper or foil and place mixture in pan. (Or shape into loaf and bake on lined baking sheet). Bake covered (cover freeform loaf loosely with parchment or foil) in preheated 350F oven 45 minutes. SERVES 8-10 From: An Article by Cynthia David in Toronto Sun 25 January 1995 Submitted By SAM LEFKOWITZ On 01-26-95

Similar recipes