Lean ground beef is economical and easy to prepare. And, turned into meat loaf, it's so satisfying when paired with Ratatouille Sauce. Serve with Baked Potatoes with Tzatziki Topping and a salad of spinach tossed with a light vinaigrette.
- Portion size 6 servings
Ingredients
Ratatouille Sauce:
Chili Meat Loaf:
Method
Ratatouille Sauce: In saucepan, heat oil over medium heat; cook onion, garlic, salt, thyme, basil, rosemary and pepper, stirring occasionally, until onion is softened, about 3 minutes. Add zucchini, eggplant and red pepper; cook, stirring often, until softened, about 10 minutes. Add tomatoes, breaking up with spoon.
Add vinegar and bring to boil; reduce heat and simmer until thickened, about 10 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days.)
Chili: Brush oil over nonstick skillet; heat over medium heat. Add onion, garlic, salt, basil, thyme and pepper; cook, stirring occasionally, until onion is softened, about 5 minutes. Let cool. In bowl, beat egg; mix in bread crumbs, chili sauce, parsley, mustard and onion mixture. Mix in beef.
Pack into 8- x 4-inch (1.5 L) loaf pan. Bake in 350°F (180°C) oven until meat thermometer registers 170°F (75°C), about 1 hour. Let stand for 5 minutes; drain off fat. Serve with Ratatouille Sauce.
Nutritional facts <b>Per serving:</b> about
- Sodium 900 mg
- Protein 26 g
- Calories 350.0
- Total fat 18 g
- Cholesterol 89 mg
- Saturated fat 6 g
- Total carbohydrate 22 g
%RDI
- Iron 29.0
- Folate 18.0
- Calcium 8.0
- Vitamin A 13.0
- Vitamin C 58.0
