Party Meat Loaf With Parsley Mashed Potatoes Recipe
Ingredients
| Frozen chopped spinach package | 1 | |
| 1 pound extra-lean ground chuck or top round | ||
| Whole wheat breadcrumbs | 1 1/4 Cup (16 tbs) | |
| Onion | 1 Small, finely chopped | |
| 1 egg, lightly beaten, or 1/4 cup fat-free egg substitute | ||
| 2 tablespoons finely chopped sweet red peppers | ||
| Soy sauce | 4 Teaspoon | |
| 1 teaspoon minced fresh basil or 1/4 teaspoon dried basil | ||
| Minced parsley | 2 Tablespoon | |
| Tomato sauce | 1/4 Cup (16 tbs) | |
| Potatoes | 3 Cup (16 tbs), cubed | |
| Stalk celery | 1/2 | |
| Skim milk | 1/3 Cup (16 tbs) | |
Directions
Microwave Spinach on high for 2 minutes.
Rotate the dish a half turn.
Microwave on high for 2 to 4 minutes, or until defrosted.
Transfer the spinach to a sieve and drain well, pressing with the back of a spoon to remove all excess moisture.
Place the spinach in a large bowl.
Add the beef, breadcrumbs, onions, egg, peppers, soy sauce, basil, and 1 tablespoon of the parsley.
Mix well.
Place in a 7" round casserole or souffle dish.
Top with the tomato sauce.
Microwave on high for 6 to 7 minutes.
Rotate the dish partway.
Repeat twice more for a total cooking time of 18 to 20 minutes, or until the meat loaf reaches 160° in the center.
Carefully drain off any accumulated fat.
Let stand for 5 minutes.
While the meat loaf is cooking, place the potatoes and celery (do not slice) in a 2-quart saucepan with cold water to cover.
Bring to a boil and cook until tender, about 12 to 14 minutes.
Drain.
Discard the celery.
Add the milk and mash well.
Stir in the remaining 1 tablespoon of parsley.
Cover the pan and place over very low heat for up to 5 minutes before serving.
Rotate the dish a half turn.
Microwave on high for 2 to 4 minutes, or until defrosted.
Transfer the spinach to a sieve and drain well, pressing with the back of a spoon to remove all excess moisture.
Place the spinach in a large bowl.
Add the beef, breadcrumbs, onions, egg, peppers, soy sauce, basil, and 1 tablespoon of the parsley.
Mix well.
Place in a 7" round casserole or souffle dish.
Top with the tomato sauce.
Microwave on high for 6 to 7 minutes.
Rotate the dish partway.
Repeat twice more for a total cooking time of 18 to 20 minutes, or until the meat loaf reaches 160° in the center.
Carefully drain off any accumulated fat.
Let stand for 5 minutes.
While the meat loaf is cooking, place the potatoes and celery (do not slice) in a 2-quart saucepan with cold water to cover.
Bring to a boil and cook until tender, about 12 to 14 minutes.
Drain.
Discard the celery.
Add the milk and mash well.
Stir in the remaining 1 tablespoon of parsley.
Cover the pan and place over very low heat for up to 5 minutes before serving.
Chef
