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Country Herbed Meat Loaf


Herb Sauce

1/4 cup olive oil

8 ounces fresh mushrooms, chopped

1 large onion, finely chopped

1 garlic clove, minced

1 (28 ounce) can crushed tomatoes

1 (6 ounce) can tomato paste

1 teaspoon salt

1/8 teaspoon pepper

2 Splenda packets

1 cup water

1 bay leaf

2 tablespoons fresh basil (or 2 teaspoons dried, chopped)

Meat Loaf

2 pounds ground beef or combination of ground beef, pork and veal

1 cup pork rinds, crushed

2 eggs, beaten


In a skillet, heat oil over high heat. Sauté the mushrooms, onion and garlic.

Add tomatoes, tomato paste, salt, pepper and Splenda. Remove 1 1/2 cups.

Add water, bay leaf and basil to skillet. Simmer, uncovered, for 45 minutes, stirring occasionally.

Meanwhile, combine all meat loaf ingredients with 1 1/2 cups reserved sauce.

Press into a 9 x 5 x 3-inch loaf pan lined with wax paper. Unmold onto a roasting pan. Bake at 350 degrees F for 45 minutes.

Remove from oven; drain. Spread 1/2 cup of Herb Sauce over top of meat loaf. Return to oven for 15 minutes.

Discard bay leaf and serve remaining sauce over individual servings.

Yield: 8 to 10 servings

Per Serving: 106 Cal (69% from Fat, 17% from Protein, 14% from Carb); 5 g Protein; 8 g Tot Fat; 4 g Carb; 1 g Fiber; 15 mg Calcium; 1 mg Iron; 23 mg Sodium; 62 mg Cholesterol


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