Light Meatloaf

Name: Light Meatloaf
Ingredients: nonstick cooking spray; 1/3 cup onion, finely chopped; 1/4 cup green bell pepper, finely chopped; 1/4 cup carrot, finely chopped; 1/4 cup white mushroom, finely chopped; 2 egg whites, slightly beaten; 14 saltine crackers, finely crushed; 2 tablespoons skim milk; 1/3 cup chili sauce; 1/2 teaspoon italian seasoning; 1/4 teaspoon black pepper; 1 lb extra lean ground beef; 1 tablespoon brown sugar; 1 teaspoon cider vinegar; 1 dash hot sauce

15 ingredients

9 steps

Ingredients

nonstick cooking spray
1/3 cup onion, finely chopped
1/4 cup green bell pepper, finely chopped
1/4 cup carrot, finely chopped
1/4 cup white mushroom, finely chopped
2 egg whites, slightly beaten
14 saltine crackers, finely crushed
2 tablespoons skim milk
1/3 cup chili sauce
1/2 teaspoon italian seasoning
1/4 teaspoon black pepper
1 lb extra lean ground beef
1 tablespoon brown sugar
1 teaspoon cider vinegar
1 dash hot sauce

Directions

1

Coat a medium skillet with nonstick spray. Heat to medium.
2

Add the onion, carrot, green pepper and mushrooms. Cook for 5 minutes or until tender. Remove from heat and set aside.
3

In a large bowl stir together the egg whites, crushed crackers, milk, 2 tablespoons of the chili sauce, Italian seasoning, and black pepper. Add the cooked vegetables and ground beef; mix well with hands.
4

Firmly pat the mixture into a 7.5 x 3.5 x 2 inch loaf pan. Invert the loaf pan into a shallow baking dish.
5

Bake at 350°F for 30 minutes.
6

In a small bowl, combine remaining chili sauce, brown sugar, vinegar, and hot sauce. Spoon over meatloaf.
7

Bake for 15-20 minutes more, or until internal temperature reaches 160°F.
8

Let stand for 10 minutes.
9

Cut into 6 equal slices and serve.