Spaghetti with Meat Loaf Sauce

Spaghetti with Meat Loaf Sauce

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From: Diabetic Living Magazine

Get ahead on dinner this week! Leftovers from the Mediterranean Meat Loaf are the perfect addition to this low-fat, tomato-based spaghetti recipe.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 ounces dried whole-wheat or multigrain spaghetti
  • 2 teaspoons olive oil
  • 1 medium green sweet pepper, seeded and sliced
  • 1 small onion, thinly sliced
  • 1⅓ cups purchased light or low-fat tomato basil pasta sauce (about 12 ounces)
  • Reserved Mediterranean Meat Loaf, crumbled (see associated recipe)
  • Small fresh basil leaves (optional)


  • Prep

  • Ready In

  1. Cook spaghetti according to package directions, except omit the cooking oil and only lightly salt the water. Drain well; keep warm.
  2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add sweet pepper and onion; cook for 3 to 5 minutes or until tender. Stir in pasta sauce and crumbled meat loaf. Heat through. Toss with hot cooked spaghetti. If desired, garnish with fresh basil leaves.

Nutrition information

  • Serving size: 1⅓ cups
  • Per serving: 437 calories; 15 g fat(4 g sat); 7 g fiber; 55 g carbohydrates; 22 g protein; 31 mcg folate; 46 mg cholesterol; 16 g sugars; 507 IU vitamin A; 28 mg vitamin C; 40 mg calcium; 2 mg iron; 1,060 mg sodium; 488 mg potassium
  • Nutrition Bonus: Vitamin C (47% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2½ lean protein, 2 starch, 1 vegetable

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