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Ingredients
- 1/2 Cup Skim Milk
- 1 Cup Fresh Bread Crumbs
- 2 Tsp Vegetable Oil
- 1 Medium Onion, Finely Chopped
- 1 Clove Garlic, Minced
- 1/2 Cup Celery, Finely Chopped
- 8 Oz Fresh Mushrooms, Finely Chopped
- 1 1/2 Lb Lean Ground Beef
- 1 Lb Ground Veal
- 1/2 Lb Ground Pork
- 1 Tbsp Fresh Basil, Minced
- 1 Tbsp Fresh Parsley, Minced
- 1 Tsp Salt
- 1/4 Tsp Freshly Ground Black Pepper
- 2 Egg Whites, Lightly Beaten
- 3/4 Cup Chili Sauce, Divided
Details
Servings 12
Preparation
Step 1
Heat oven to 400°F. Spray jelly roll pan or shallow roasting pan with vegetable oil spray. Combine milk and bread crumbs in a small bowl; set aside. Heat oil in large skillet over medium high heat. Sauté onion, garlic, and celery, stirring frequently, until softened, about 2 minutes. Add mushrooms and cook, stirring, until mushrooms are soft and liquid has evaporated, about 3 minutes. Combine the beef, veal and pork in a large bowl. Mix well. Add the mushroom mixture, basil, parsley, salt, pepper, egg whites, 1/4 cup of the chili sauce, and the bread crumb mixture. Mix just until blended. Spread remaining 1/4 cup chili sauce over the top and sides of loaf. Bake in center of oven for 1 hour and 20 minutes, or until an instant-read thermometer registers 170°. Remove from oven and let stand for 10 to 15 minutes before slicing.
Per Serving: 311 Cal (50% from Fat, 42% from Protein, 8% from Carb); 32 g Protein; 17 g Tot Fat; 6 g Sat Fat; 7 g Mono Fat; 1 g Poly Fat; 6 g Carb; 1 g Fiber; 240 mg Sodium; 110 mg Cholesterol; AccuPoints = 7.5; Exchanges = ½ Veg - 4 Lean Meat - 1 Fat
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