Recipe

Italian-Style Meat Loaf
Line the bottom part of the broiler pan with aluminum foil for easy cleanup.
Yield

6 servings (serving size: 2 slices)
Ingredients

* 1 1/2 pounds 92% lean ground beef
* 1 cup fat-free tomato-basil pasta sauce, divided
* 1/2 cup Italian-seasoned breadcrumbs
* 1/2 cup (2 ounces) preshredded fresh Parmesan cheese
* 1/2 cup finely chopped onion
* 1/3 cup chopped fresh flat-leaf parsley
* 1 teaspoon garlic powder
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried oregano
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 2 large egg whites
* Cooking spray

Preparation

Preheat oven to 350°.

Combine beef, 1/2 cup pasta sauce, and remaining ingredients except cooking spray in a large bowl.
Shape beef mixture into an 8 x 4-inch loaf on a broiler pan coated with cooking spray.
Brush remaining 1/2 cup pasta sauce over top of meat loaf.
Bake at 350° for 1 hour and 10 minutes or until a thermometer registers 160°.
Let stand 10 minutes. Cut loaf into 12 slices.

Wine Note: Anything Italian-style seems like a candidate for Chianti,
but with a humble meat loaf like this, I like something more full-bodied.
A California syrah has enough concentration to mirror the density of the ground beef,
and it makes the meat loaf seem just a bit grander.
Try Arrowood's Grand Archer 2001 Syrah from Sonoma County, California (about $20). -Karen MacNeil
Nutritional Information

Calories:
263 (42% from fat)
Fat:
12.1g (sat 5.7g,mono 4.7g,poly 0.6g)
Protein:
27.8g
Carbohydrate:
11.9g
Fiber:
1.4g
Cholesterol:
67mg
Iron:
3.3mg
Sodium:
859mg
Calcium:
175mg