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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A meatloaf that also contains lots of veggies! 1 slice = 4 WW points. Ingredients:
nonstick cooking spray |
1/3 cup onion, finely chopped |
1/4 cup green bell pepper, finely chopped |
1/4 cup carrot, finely chopped |
1/4 cup white mushroom, finely chopped |
2 egg whites, slightly beaten |
14 saltine crackers, finely crushed |
2 tablespoons skim milk |
1/3 cup chili sauce |
1/2 teaspoon italian seasoning |
1/4 teaspoon black pepper |
1 lb extra lean ground beef |
1 tablespoon brown sugar |
1 teaspoon cider vinegar |
1 dash hot sauce |
Directions:
1. Coat a medium skillet with nonstick spray. Heat to medium.
2. Add the onion, carrot, green pepper and mushrooms. Cook for 5 minutes or until tender. Remove from heat and set aside.
3. In a large bowl stir together the egg whites, crushed crackers, milk, 2 tablespoons of the chili sauce, Italian seasoning, and black pepper. Add the cooked vegetables and ground beef; mix well with hands.
4. Firmly pat the mixture into a 7.5 x 3.5 x 2 inch loaf pan. Invert the loaf pan into a shallow baking dish.
5. Bake at 350°F for 30 minutes.
6. In a small bowl, combine remaining chili sauce, brown sugar, vinegar, and hot sauce. Spoon over meatloaf.
7. Bake for 15-20 minutes more, or until internal temperature reaches 160°F.
8. Let stand for 10 minutes.
9. Cut into 6 equal slices and serve.
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