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| INGREDIENTS |
| 1 1/2 lb |
Yukon Gold Potatoes, scrubbed well |
| 3 sl/ 1 oz |
white sandwich bread, torn into small pieces |
| 1 1/4 c |
milk |
| 1 1/2 lbs |
ground chuck |
| 1 |
small onion, grated |
| 2 |
garlic cloves, minced |
| 1/2 c |
flat leaf parsley, minced |
| 1 |
large egg, lightly beaten |
| 1 tsp |
dried thyme |
| 1 tsp |
dried oregano |
| 2 c |
Amy's low sodium marinara sauce |
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salt and pepper to taste |
| 4 tbsp |
butter |
* To reduce the total sodium, do not add the salt and purchase the recommended low sodium marinara sauce. |
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| RECIPE |
- Place racks in upper and lower thirds of the oven, preheat to 375 degrees F.
- Pierce potatoes in several places with a fork, place on rimmed baking sheet and bake on lower rack for 45 - 50 minutes or until tender.
- While potatoes are cooking, combine bread and 1/4 cup milk in small bowl, set aside.
- In larger bowl, mix together beef, onion garlic, parsley, egg, thyme, oregano, 1/4 cup marinara sauce, 2 tsp salt, 1/4 tsp pepper and bread mixture.
- Mix together gently with hands and transfer to a 9 x 5 inch loaf pan.
- Place on upper baking rack for 30 minutes, spread 1/4 cup marinara over meat and continue to bake until instant read thermometer reads 160 degrees F. - about 25 - 30 minutes more.
- Remove from oven, cover loosely with foil and let rest.
- While meat is resting, put butter and remaining 3/4 cup milk in medium sauce pan to warm up to just a boil.
- Add cooked potatoes and mash with potato masher or electric mixer.
- Season with salt and pepper.
- Serve with meatloaf with extra marinara on the side.
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| SERVING SUGGESTION |
SERVING SIZE:
1/4 of loaf and 1/2 cup mashed potatoes
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
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| Calories |
714 |
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| Total Fat |
36 g |
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| Sodium |
498 mg |
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| Total Carbohydrates |
56 g |
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| Fiber |
7 g |
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| Protein |
22 g |
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