This fabulous meat loaf is moist, tender and colorful. Keep the fat content low in this recipe by using lean ground beef and refrigerated egg product.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Cut 1/4 cup of the roasted peppers into thin strips; reserve for the garnish. Finely chop the remaining roasted peppers. In a large bowl, combine the finely chopped roasted red peppers, bread crumbs, egg product, tomato sauce, basil, 1/4 cup snipped parsley, salt, and black pepper. Add ground beef; mix well.

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  • Lightly pat the ground beef mixture into a 9x5x3-inch loaf pan. Bake, uncovered, for 1 1/4 to 1 1/2 hours or until an instant-read thermometer inserted in the center of the meat loaf registers 160 degrees F (see Tip). Let stand on a wire rack for 15 minutes. Drain off any fat from meat loaf; loosen meat loaf from sides of pan. Carefully remove meat loaf from pan.

  • Reserve and store one-third of the meat loaf for the Spaghetti with Meat Loaf Sauce recipe (see associated recipe). Garnish remaining meat loaf with the reserved 1/4 cup roasted red peppers and additional parsley. Slice to serve.

Associated Recipes

Nutrition Facts

256 calories; protein 36g 72% DV; carbohydrates 8g 3% DV; exchange other carbs 0.5; dietary fiber 2g 8% DV; sugars -1g; fat 8g 12% DV; saturated fat 3g 15% DV; cholesterol 94mg 31% DV; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 449mg 18% DV; thiamin -1mg -100% DV.