Friday, May 2, 2008

Easy Dinners: Sausage and Peppers Meatloaf

You know, I get more emails asking for Meatloaf recipes than I can keep up with! So I am always trying to think of new ideas for meatloaf. I figured I would post this one here, because my sister always wants my recipes for meatloaf too, so now she can find it! hehe

Sausage and Peppers Meatloaf
Grocery List:
1 1⁄2 cups Barilla Sweet Peppers & Garlic pasta sauce
1 lb hot or sweet Italian sausage, removed from casings
1 lb lean ground beef
3⁄4 cup fresh bread crumbs
3⁄4 cup finely chopped onion
1⁄4 cup shredded Romano or Parmesan cheese
1 large egg
2 tsp minced garlic
2 tsp fennel seeds (optional)
1⁄2 tsp each salt and pepper

How to make it:
1. To ease removal of loaf from cooker, fold two 24-in.-long pieces foil in half lengthwise twice. Place strips across each other, forming a “+” in bottom of a 31⁄2-qt or larger slow-cooker. Press strips against inside of cooker, letting ends hang over outside.

2. Mix 1⁄2 cup pasta sauce with remaining ingredients in a large bowl until well blended. Form into a 71⁄2 x 41⁄2 x 21⁄2-in. loaf. Place in cooker.

3. Cover and cook on low 5 to 8 hours or until a meat thermometer inserted in center of loaf registers 165°F. (IF YOU WANT A CRUST ON YOUR MEATLOAF, COOK IT FREE FORMED IN THE OVEN ON A COOKIE SHEET AT 375 DEGREES FOR 1.5 HOURS OR UNTIL COOKED IN CENTER.)

4. Heat rest of sauce; serve at table.

**Try a pasta salad on the side. Leftover meat loaf makes great sandwiches.

Nutritional Information:
(Makes 8 Servings)
32g fat
1g fiber
11 WW points

have a great weekend!!

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