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.

Source: Diabetic Living Magazine


Recipe Summary

30 mins
2 hrs


Ingredient Checklist


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.

  • 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

1 serving
256 calories; protein 36g; carbohydrates 8g; dietary fiber 2g; fat 8g; saturated fat 3g; cholesterol 94mg; sodium 449mg.

4 1/2 lean protein, 1/2 starch