1 1/2 pounds 92% lean ground beef
1 cup fat-free tomato-basil pasta sauce, divided (I made my own)
1/2 cup Italian-seasoned breadcrumbs
1/2 cup (2 ounces) shredded 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
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.
I sliced mine and added a little more sauce over the top and sprinkled some parmesan cheese over the top, tasted like a meat-a-ball!
Dinner in served!
When I made this, I forgot that I didn’t have Italian breadcrumbs. I had regular bread crumbs and then I searched online and found this Recipe
1 cup plain breadcrumbs
1/2 teaspoon salt
1/2 teaspoon dried parsley flakes
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 Combine all ingredients in a small bowl,
tossing to blend thoroughly.
2 Store in an airtight container and use in any recipe calling for Italian breadcrumbs.
