Sunday, September 8, 2013

Classic Meatloaf



Classic Meatloaf

Meat and potatoes all in one dish.
Makes 8 servings
INGREDIENTS:
  • 12 oz. Washington Russet potatoes
  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • ¾ cup chopped green bell pepper
  • 3 garlic cloves, minced
  • 2 lbs. 93% lean ground beef
  • 1 cup ketchup, divided
  • ½ cup Italian seasoned breadcrumbs
  • 2 egg whites
  • 1 tablespoon prepared yellow mustard
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
Classic Meatloaf
DIRECTIONS
  1. Preheat oven to 400°.  Coat a large, sided baking sheet with cooking spray.
  2. Scrub potatoes with a vegetable brush under cold running water.  Peel.  Cut into ½-inch cubes.  Place potatoes in a large saucepan with enough cold water to cover.  Over medium-high heat, heat to boiling.  Reduce heat, cover and simmer until tender, 10 to 12 minutes.  Drain.  Place potatoes in a large bowl and mash coarsely with a fork.  Let cool 5 minutes.
  3. Meanwhile, in large nonstick skillet over medium heat, heat oil.  Add onion, bell pepper and garlic and cook, stirring often, until softened, about 5 to 6 minutes.  Turn out of skillet into bowl with potatoes.  Add beef, ½ cup of the ketchup, bread crumbs, egg whites, mustard, Worcestershire sauce, salt and pepper and mix well.  On the prepared pan, shape the meat mixture into a loaf about 10 inches long, 5 inches tall and 5 inches wide.  Spread top with remaining ½ cup ketchup. 
  4. Bake in the center of the oven 45 to 55 minutes, or until a thermometer inserted into the center of the meatloaf registers 175°.  Remove from the oven and let stand 10 minutes before slicing.
Nutritional Analysis per serving:  262 calories, 25 g protein, 23 g carbohydrates, 9 g fat, 4 g saturated fat (30% of calories from fat), 66 mg cholesterol, 2 g fiber, 698 mg sodium.
Washington State Potatoes

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