Italian-Style Meat Loaf

Line the bottom part of the broiler pan with aluminum foil for easy cleanup.

Yield: 6 servings (serving size: 2 slices)

Ingredients

• 1 1/2  pounds  92% lean ground beef
• 1  cup  fat-free tomato-basil pasta sauce, divided
• 1/2  cup  Italian-seasoned breadcrumbs
• 1/2  cup  (2 ounces) preshredded fresh Parmesan cheese
• 1/2  cup  finely chopped onion
• 1/3  cup  chopped fresh flat-leaf parsley
• 1  teaspoon  garlic powder
• 1/2  teaspoon  dried basil
• 1/2  teaspoon  dried oregano
• 1/2  teaspoon  salt
• 1/4  teaspoon  black pepper
• 2  large egg whites
• Cooking spray

Preparation

Preheat oven to 350°.

Combine beef, 1/2 cup pasta sauce, and remaining ingredients except cooking spray in a large bowl. Shape beef mixture into an 8 x 4-inch loaf on a broiler pan coated with cooking spray. Brush remaining 1/2 cup pasta sauce over top of meat loaf. Bake at 350° for 1 hour and 10 minutes or until a thermometer registers 160°. Let stand 10 minutes. Cut loaf into 12 slices.

Wine Note: Anything Italian-style seems like a candidate for Chianti, but with a humble meat loaf like this, I like something more full-bodied. A California syrah has enough concentration to mirror the density of the ground beef, and it makes the meat loaf seem just a bit grander. Try Arrowood's Grand Archer 2001 Syrah from Sonoma County, California (about $20). -Karen MacNeil

Nutritional Information

Calories:

263 (42% from fat)

Fat:

12.1g (sat 5.7g,mono 4.7g,poly 0.6g)

Protein:

27.8g

Carbohydrate:

11.9g

Fiber:

1.4g

Cholesterol:

67mg

Iron:

3.3mg

Sodium:

859mg

Calcium:

175mg