Herb-and-Veggie Meatloaf

Ingredients

• 1 cup carrots shredded
• 1 large eggs lightly beaten
• 1.5 pounds extra-lean ground beef 
• 10 ounce pkt spinach frozen thawed drained chopped
• 1 teaspoon garlic minced
• 2 teaspoons penzey's southwest seasoning italian
• 0.5 cup regular oats uncooked
• 1 medium onion chopped
• 1 cup roasted garlic-and-herb pasta sauce divided
• 1 teaspoon pepper 
• 8 ounces 0%-less-fat pork sausage fresh
• 1.3 teaspoons salt 
• 2 teaspoons vegetable oil 

Equipment

• bowl
• frying pan
• oven
• kitchen thermometer
• aluminum foil
• broiler pan

Directions

1. Saut onion and garlic in hot oil in a large nonstick skillet over medium-high heat 3 minutes.
2. Add carrots, and saut 3 to 4 minutes or until onion is tender; cool slightly.
3. Combine onion mixture, 1/2 cup pasta sauce, beef, and next 7 ingredients in a large bowl until blended. Shape mixture into a 10- x 5-inch loaf.
4. Place on a rack coated with cooking spray; place rack in broiler pan coated with cooking spray.
5. Bake at 350 for 45 minutes.
6. Spread remaining 1/2 cup pasta sauce over loaf, and bake 10 to 15 more minutes or until a thermometer inserted into thickest portion registers 15
7. Cover loosely with aluminum foil, and let stand 10 minutes.
8. Serve with additional pasta sauce, if desired.
9. Note: For testing purposes only, we used Prego Roasted Garlic-and-Herb Pasta Sauce.
10. Herb-and-Veggie Turkey Loaf: Substitute 2 pounds lean ground turkey for beef and pork. Proceed with recipe as directed.
11. Calories 203 (25% from fat); Fat 6g (sat 5g, mono 1g, poly 6g); Protein 26g; Carb 12g; Fiber 3g; Chol 82mg; Iron 4mg; Sodium 884mg; Calc 83mg.