Chili Meat Loaf with Ratatouille Sauce Chili Meat Loaf with Ratatouille Sauce

Chili Meat Loaf with Ratatouille Sauce Image by: Chili Meat Loaf with Ratatouille Sauce Author: Canadian Living

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:
  • 1 tablespoon canola oil
  • 1 onion , chopped
  • 2 cloves garlic , minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon each dried thyme , basil, crumbled rosemary and pepper
  • 1 small zucchini , chopped
  • 2 cups chopped (unpeeled) eggplant
  • 1/2 cup chopped sweet red pepper
  • 1 can (540 mL) tomatoes
  • 1 tablespoon wine vinegar
Chili Meat Loaf:
  • 2 teaspoons canola oil
  • 1 onion , chopped
  • 2 cloves garlic , minced
  • 1/2 teaspoon each salt and dried basil
  • 1/4 teaspoon each dried thyme and pepper
  • 1 egg
  • 1/2 cup dry bread crumbs
  • 1/3 cup chili sauce or salsa
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon Dijon mustard
  • 1 1/2 lb (750 g) lean ground beef

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
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Chili Meat Loaf with Ratatouille Sauce

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