Confetti Meatloaf with Tomato Jam

By CarlaKay

A healthy meatloaf recipe with the most wonderful topping you will ever taste.
Adapted from Food Reference and The Texas Beef Council

Ingredients

• 1 1/2 pounds lean ground beef, I had closer to 3 pounds
• 1/2 (13.5 ounce) can spinach, squeezed dry and chopped, I substituted fresh frozen
• 2 carrots, grated
• 1 tablespoon Worcestershire sauce (optional)
• 1 egg, beaten (or 1/4 cup egg mix + 1/4 cup water, mixed) I used 2 eggs
• 1/2 cup vegetable or tomato juice, I substituted ketchup
• 1/4 cup grated Parmesan cheese (optional) I omitted it
• 1/4 cup fine dry bread crumbs or crushed crackers
• 1/4 cup onion, finely chopped
• black pepper, to taste

Preparation

Step 1

Preheat oven to 350°F.

Combine all ingredients and mix well. Form into a loaf, and place in a 1-quart loaf pan.
Cover with foil and bake 50-55 minutes, or until meat thermometer inserted in center of meatloaf reads 160°F.
Drain juice from pan and top with tomato jam.

Bake uncovered 10 to 15 minutes.