I haven't always been a fan of meatloaf. I remember my Mom used to make meatloaf for my Dad, and I never wanted any part of it. I don't know what she put into it, but it wasn't for me. I have made meatloaf for myself, many different versions, but it wasn't until a few years ago. This version tastes like a giant meatball, and I love it! I could have eaten the whole thing (or at least half), but a single serving is 2 slices. Of course you can eat as many slices as you like if you're not on Weight Watchers, but if you're watching, it's 7 points for 2 slices (not too bad)!
Serves 5 (two slices per serving)
1 pound lean ground beef (90% lean)
1 large egg
1/2 cup seasoned bread crumbs
1/4 cup fat-free milk
2 tablespoons tomato paste
1 teaspoon minced garlic (equal to 2 cloves)
2 teaspoons Italian seasoning
1/2 cup low-fat spaghetti sauce, divided
1/3 cup reduced-fat mozzarella cheese
Preheat oven to 375F. Line a baking sheet with aluminum foil. Spray with nonstick cooking spray.
Place the ground beef, egg, bread crumbs, milk, tomato paste, garlic and Italian seasoning. Mix well with your hands. Transfer beef mixture to the prepared baking sheet and form into a meatloaf shape. Spoon 1/4 cup spaghetti sauce over the top.
Bake meatloaf until browned around the edges and cooked through, about 45 minutes. Remove from oven. Spread the top of the meatloaf with the remaining spaghetti sauce and sprinkle top with mozzarella cheese. Bake until mozzarella is melted, about 10 minutes longer. Let stand 5 minutes. Cut into slices to serve.
(Each serving, 2 slices, is 7 pts.)