Chili Meatloaf

By Tonya_Speed

NUTRITION per serving: 467 Calories; 6g Fat; 19g Protein; 12g Carbohydrate; 2g Dietary Fiber; 112mg Cholesterol; 762mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat. Points: 9

Ingredients

• 2 pounds 95% lean ground beef
• 1 cup chopped onion
• 1/2 cup seasoned breadcrumbs
• 1/2 cup chopped green bell pepper
• 1/2 cup chili sauce, plus optional garnish
• 3 to 4 cloves garlic, pressed
• 2 eggs, lightly beaten
• 2 tablespoons spicy mustard
• 1 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon black pepper

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

Fold a 30-inch long piece of foil in half lengthwise and place it in the bottom of a slow cooker with both ends hanging over top edge of the cooker (this will make it much easier to remove the meatloaf when it is done). In a large bowl, combine all ingredients with your very clean hands. Shape mixture into a round loaf and place it on the foil strips in the slow cooker. Cover and cook on LOW for 6 to 7 hours or until juices run clear. Using the foil “handles”, transfer the meat loaf from the slow cooker to a plate; top with additional chili sauce if desired. Allow meat loaf to rest for about 10 minutes before slicing.

LC SERVING SUGGESTION: Steamed broccoli and Faux-Tay-Toes (steam cauliflower till tender; drain; mash with butter, cream cheese and salt and pepper to taste till you get a mashed potatoes texture).
SERVING SUGGESTION: Serve baked russet potatoes instead of Faux-Tay-Toes.
KOSHER: Make sure beef is certified kosher.
GLUTEN FREE: Use gluten free breadcrumbs OR make your own using gluten free bread. Make sure mustard and chili sauce are gluten free.