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Country Herbed Meat Loaf
Yield: 8 to 10 servings
Herb Sauce
1
8
1
1
1
1
1
1
2
1
1
2
/4 cup olive oil
ounces fresh mushrooms, chopped
large onion, finely chopped
garlic clove, minced
(28 ounce) can crushed tomatoes
(6 ounce) can tomato paste
teaspoon salt
/8 teaspoon pepper
Splenda packets
cup water
bay leaf
tablespoons fresh basil (or 2 teaspoons dried, chopped)
Meat Loaf
2
1
2
pounds ground beef or combination of ground beef, pork and veal
cup pork rinds, crushed
eggs, beaten
In a skillet, heat oil on high. Sauté the mushrooms, onion and garlic. Add tomatoes, tomato paste, salt,
pepper and Splenda. Remove 1 1/2 cups. Add water, hay leaf and basil to skillet. Simmer, uncovered,
for 45 minutes, stirring occasionally.
Meanwhile, combine all meat loaf ingredients with 1 1/2 cups reserved sauce. Press into a 9 x 5 x
3
−inch loaf pan lined with wax paper. Unmold onto a roasting pan. Bake at 350 for 45 minutes.
Remove from oven; drain. Spread 1/2 cup of Herb Sauce over top of meat loaf. Return to oven for 15
minutes.
Discard bay leaf and serve remaining sauce over individual servings.
Per Serving: 106 Cal (69% from Fat, 17% from Protein, 14% from Carb); 5 g Protein; 8 g Tot Fat; 4 g
Carb; 1 g Fiber; 15 mg Calcium; 1 mg Iron; 23 mg Sodium; 62 mg Cholesterol
Country Herbed Meat Loaf
41
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