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INGREDIENTS
| 1½ lb |
|
750 g |
|
Lean Ground Beef |
| 1 |
|
1 |
|
egg, beaten |
| ½ cup |
|
125 mL |
|
finely shredded carrot (1 large) |
| 1/3 cup |
|
75 mL |
|
finely shredded onion (1 small) |
| ¼ cup |
|
50 mL |
|
fine dry bread crumbs |
| 1 tsp |
|
5 mL |
|
dried oregano |
| ½ tsp |
|
2 mL |
|
salt |
| ¼ tsp |
|
1 mL |
|
pepper |
| ½ cup |
|
125 mL |
|
pizza sauce |
| Vegetable Sauce |
|
|
|
|
| 1 tbsp |
|
15 mL |
|
olive oil |
| 1 cup |
|
250 mL |
|
EACH diced sweet red pepper and zucchini |
| 2/3 cup |
|
150 mL |
|
pizza sauce |
PREPARATION TIME: 15 minutes
COOKING TIME: 30 minutes
DIRECTIONS
In large bowl, combine beef, egg, carrot, onion, bread crumbs, oregano, salt, pepper and ¼ cup (50 mL) of the pizza sauce. Mix lightly but thoroughly to blend. Divide mixture among 12 muffin cups, pressing into cups. Divide remaining pizza sauce among meat loaves, spooning some sauce on top of each. Bake in 375°F (190°C) oven for 25 to 30 minutes or until instant-read thermometer inserted into centre of a meat loaf registers 160°F (71°C). Serve with Vegetable Sauce.
Vegetable Sauce
In skillet, heat oil over medium-high heat; add red pepper and zucchini, cook stirring occasionally until softened. Add pizza sauce and heat through.
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NUMBER OF SERVINGS: 6 SERVINGS
NUTRITION INFORMATION PER SERVING
| 297 Calories |
|
17 g Fat |
| 24 g Protein |
|
12 g Carbohydrates |
TIP
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Any extra meat loaves can be frozen and microwave heated for future fast, individual meals.
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