Ingredients
For the Meat Loaf:
1/4 cup plain dry bread crumbs, lowest sodium available
1/4 cup fat-free milk
1 large egg
8 oz. extra-lean ground beef
8 oz. ground, skinless chicken breast
2-3 medium green onions (chopped)
1/4 cup finely chopped celery
1/2 tsp. dried oregano (crumbled)
1/4 tsp. dried sage
1/8 tsp. salt
1/8 tsp. pepper
For the Roasted Vegetables:
4 medium white potatoes, cut into 1-inch chunks
4 medium carrots, cut into 1/2-inch slices
1 medium onion (cut into 8 wedges)
Cooking spray
2 Tbsp. barbecue sauce (lowest sodium available)
Directions
1
Tip: Click on step to mark as complete.
2
Preheat the oven to 350°F.
3
In a medium bowl, stir together the bread crumbs, milk, and egg. Add the remaining meat loaf ingredients. Using your hands or a spoon, combine all the ingredients. Transfer to a shallow baking dish. Pat the mixture into a 7 x 3 x 2-inch loaf.
4
Arrange the potatoes, carrots, and onion around the meat loaf. Lightly spray the vegetables with cooking spray.
5
Bake for 1 hour, or until the meat loaf registers 160°F throughout, stirring the vegetables once halfway through. Transfer the baking dish to a cutting board. Let the meat loaf stand for 5 minutes before slicing it.
6
Meanwhile, put the barbecue sauce in a small microwaveable bowl. Microwave on 100 percent power (high) for 1 minute 30 seconds, or until heated through.
7
Transfer the meat loaf and vegetables to a serving plate. Spoon the barbecue sauce over the meat loaf.