Kelly
11-10-2000, 06:00 PM
I have to say up front that I don't particularly care for meatloaf in general. However, I made this recipe this week and it was great - I think all the veges in it really help break up the meat. Next time I make it, I'm going to try to chop up all the veges and cook them the night before so there is less prep work right before dinner.
I thought some of you might like it. Enjoy!
Confetti Meat Loaf
Serving Size : 6 Preparation Time :1:30
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large red bell pepper
1 large onion
2 large carrot
1 pound lean beef
1 cup quick-cooking oats
1/3 cup parsley
1/3 cup ketchup
1/2 cup skim milk
2 large egg whites
1/2 teaspoon salt
1/2 teaspoon pepper
1. Heat oven to 350. Coat a large nonstick skillet and a rimmed baking sheet with nonstick cooking spray.
2. Cut bell pepper, onion, and carrots in 1 to 1 1/2-inch pieces. Place one vegetable at a time in a food processor and pulse until finely chopped (yield should be 3 cups total).
3. Heat prepared skillet over medium heat. Add the chopped vegetables and sauté over medium heat until lightly browned and tender. Scrape into a medium bowl.
4. When vegetables are cool, stir in remaining ingredients. Place on prepared baking sheet and shape into a 9x5-inch oval loaf.
5. Bake 50 to 60 minutes until a thermometer inserted in center of meat loaf registers 160F.
[This message has been edited by Kelly (edited 11-10-2000).]
I thought some of you might like it. Enjoy!
Confetti Meat Loaf
Serving Size : 6 Preparation Time :1:30
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large red bell pepper
1 large onion
2 large carrot
1 pound lean beef
1 cup quick-cooking oats
1/3 cup parsley
1/3 cup ketchup
1/2 cup skim milk
2 large egg whites
1/2 teaspoon salt
1/2 teaspoon pepper
1. Heat oven to 350. Coat a large nonstick skillet and a rimmed baking sheet with nonstick cooking spray.
2. Cut bell pepper, onion, and carrots in 1 to 1 1/2-inch pieces. Place one vegetable at a time in a food processor and pulse until finely chopped (yield should be 3 cups total).
3. Heat prepared skillet over medium heat. Add the chopped vegetables and sauté over medium heat until lightly browned and tender. Scrape into a medium bowl.
4. When vegetables are cool, stir in remaining ingredients. Place on prepared baking sheet and shape into a 9x5-inch oval loaf.
5. Bake 50 to 60 minutes until a thermometer inserted in center of meat loaf registers 160F.
[This message has been edited by Kelly (edited 11-10-2000).]