For an equally flavorful, lower-fat version, try the Herb-and-Veggie Turkey Loaf. Shorten prep time by using jarred minced garlic and preshredded carrots, which you can also use in Salad With Red Grapefruit-Lemon Vinaigrette. Pair meatloaf with your favorite refrigerated or frozen mashed potatoes prepared with reduced-fat milk.
1 medium onion, chopped
1 teaspoon minced garlic
2 teaspoons canola or vegetable oil
1 cup shredded carrots
1 cup roasted garlic-and-herb pasta sauce, divided
1 1/2 pounds extra-lean ground beef
8 ounces 50%-less-fat fresh pork sausage
1 (10-ounce) package frozen chopped spinach, thawed and drained
1/2 cup uncooked regular oats
2 teaspoons Italian seasoning
1 1/4 teaspoons salt
1 teaspoon pepper
1 large egg, lightly beaten
Vegetable cooking spray
Additional roasted garlic-and-herb pasta sauce (optional)
How to Make It
Sauté onion and garlic in hot oil in a large nonstick skillet over medium-high heat 3 minutes. Add carrots, and sauté 3 to 4 minutes or until onion is tender; cool slightly.
Combine onion mixture, 1/2 cup pasta sauce, beef, and next 7 ingredients in a large bowl until blended. Shape mixture into a 10- x 5-inch loaf. Place on a rack coated with cooking spray; place rack in broiler pan coated with cooking spray.
Bake at 350° for 45 minutes. Spread remaining 1/2 cup pasta sauce over loaf, and bake 10 to 15 more minutes or until a thermometer inserted into thickest portion registers 155°. Cover loosely with aluminum foil, and let stand 10 minutes. Serve with additional pasta sauce, if desired.
Note: For testing purposes only, we used Prego Roasted Garlic-and-Herb Pasta Sauce.
Herb-and-Veggie Turkey Loaf: Substitute 2 pounds lean ground turkey for beef and pork. Proceed with recipe as directed.
Calories 203 (25% from fat); Fat 6g (sat 5g, mono 1g, poly 6g); Protein 26g; Carb 12g; Fiber 3g; Chol 82mg; Iron 4mg; Sodium 884mg; Calc 83mg.
Good & healthy meatloaf. The only thing I didn't like was the pasta sauce. It was on the sweet side and made the meatloaf sweet too, which was weird. It might be zestier/better with a marinara type sauce instead. I used ground turkey, which I always do with meatloaf etc., and the texture was perfectly moist and juicy. Omitted the pork, which I LOVE, but I was trying to keep it on the light side.
I will try it again, only with a different sauce.
This was way good, but not fall-down-dead good. I made it just as written but used pork and turkey and it was very, very tasty. Husband really liked it and ate 3 helpings. Not company material, but an excellent weekday meal. DEFINTELY one I will make again--highly recommend!
I halved the turkey recipe and listened to a review that said to put less salt. Well, it was good, my husband loved it, but I was not completely impressed with the flavor. Adding salt afterward didn't taste right either. Next time I will follow the recipe. Maybe if you are using the sausage/beef version you won't miss the extra salt.
Held together nicely, used turkey instead of beef/pork. Added 1/2 cup more carrot, used fresh 12 oz bag of steamed and drained spinach, chopped. Added about 1/2 cup of red/yellow/green bells and due to the additions, added an extra 1/4 cup of oats. Soooooo good!!!
YUMMY!!! I love this recipe. I too used baby spinach. A 10 oz bag was added to the onion mixture. I upped the carrots to 1 1/2 cups and added a splash of Wootershire sauce and just a smidge of kisher salt. I baked in the larger muffin cups, made six. Served with lemon garlic broccoli. Wrapped the leftovers in foil, then a ziploc. Now I have them available to re-heat during the week. This is a keeper.
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