June is Country Cooking Month and, while “country cooking” can mean a lot of things, I tend to associate it with comfort foods. One of my favorite foods from childhood was meatloaf, so today I’d like to share a healthier version. It’s from a really fun book from Weight Watchers (no, really!) called Now & Later: 160 Hearty Recipes that Turn One Meal into Two. It’s a cookbook that features recipes that use one meal in a second recipe.
- 1 large carrot, shredded
- 1 zucchini, grated
- 5 green onions, finely chopped
- 2 1/4 pounds lean ground meat
- 1/2 cup low-fat milk
- 1/2 cup dried bread crumbs
- 2 large eggs
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup finely chopped roasted red pepper
- Preheat oven to 375 degrees.
- Spray a large nonstick skillet with nonstick spray and set over medium heat. Add the carrot, zucchini, and green onions, stirring occasionally, until softened. Transfer to a large bowl and let cool 10 minutes. Stir in the remaining ingredients until just blended.
- Divide the mixture in half. Form into 2 loaves and place 2 inches apart in a 9 x 13 inch baking dish Bake until an instant-read thermometer registers 160 degrees, about 1 hour.
- Let 1 of the meatloaves cool and refrigerate for use in Italian wedding soup.
- Cut the remaining meatloaf into 8 pieces and top each with 2 tablespoons of red pepper.
This turned out great. I can’t wait to make the next recipe – Italian wedding soup!