Meat Loaf with Roasted Vegetables Recipe

  • 1/4 cup plain dry bread crumbs
  • 1/4 cup fat-free milk
  • Egg substitute equivalent to 1 egg, or 1 egg
  • 1/2 pound lean ground beef (90% lean)
  • 1/2 pound ground skinless chicken breast
  • 1/4 cup finely chopped green onions (2 to 3)
  • 1/4 cup finely chopped celery
  • 1/2 teaspoon dried oregano, crumbled
  • 1/4 teaspoon ground sage
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 white potatoes, cut into 1 inch chunks (medium)
  • 4 carrots, cut into 1/2 inch slices (medium)
  • 1 onion, cut into 8 wedges (medium)
  • Vegetable oil spray
  • 2 tablespoons barbecue sauce
Preheat oven to 350. In a medium bowl, combine bread crumbs, milk, and egg substitute. Add beef, chicken, green onions, celery, oregano, sage, salt, and pepper. Mix well. In a shallow baking dish or pan, pat meat mixture into a 7 x 3 x 2-inch loaf. Arrange vegetables around loaf. Spray vegetables with vegetable oil spray. Bake, uncovered, for 1 hour, stirring vegetables once. When meat is almost done and vegetables are almost tender, warm sauce. Pat meat loaf and vegetables with a paper towel to remove any grease. Transfer meat loaf and vegetables to a serving plate. Spoon barbecue sauce over meat loaf.
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