Meatloaf with Roasted Vegetables

Apr 16

Written By Jill Visit

For the Meatloaf

Cooking spray

¼ cup pretzels, finely crushed

¼ cup fat-free milk

1 large egg

1 lb lean ground beef

2-3 scallions, chopped

¼ cup celery, finely chopped

½ tsp dried oregano

¼ tsp dried sage

⅛ tsp salt

⅛ tsp pepper

For the Roasted Vegetables

4 medium potatoes, cut into 1-inch cubes

4 medium carrots, cut into ½-inch slices

1 medium onion, cut into 8 wedges

2 Tbsp low sodium tomato sauce

Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil. Lightly spray
the foil with cooking spray. Set aside.
In a medium bowl, stir together the pretzel crumbs, milk and egg. Add the remaining meatloaf ingredients. Using your hands or a spoon, combine all the ingredients. Transfer the mixture to the baking sheet. Shape into a 7 x 3 x 2-inch loaf.
Arrange the potatoes, carrots, an onion around the meatloaf. Lightly spray the vegetables with cooking spray.
Bake for 1 hour, or until the meatloaf register 160 degrees F on an instant-read thermometer. Transfer the meat to a cutting board. Let stand for 5 minutes before slicing.
Meanwhile, put the tomato sauce in a small microwaveable bowl. Microwave for 1 minute 30 seconds, or until heated through.
Transfer the meatloaf and vegetables to a serving plate. Spoon the tomato sauce over the meatloaf.

Nutritional information:

3 Servings

Serving Size: ⅓ of meat loaf and 1 ⅓ heaping cup vegetables

Calories: 620

Total Fat: 17g

Saturated Fat: 6g

Cholesterol: 155mg

Sodium: 490mg

Total Carbohydrate: 74g

Fiber: 10g

Protein: 41g

Jill Visit

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