Herb and Veggie Meatloaf

By jill3739

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.

Ingredients

• 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)

Details

Servings 8

Preparation

Step 1

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.