| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Caribbean |
Beef, 5 points, Tried |
8 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
95% lean ground beef |
| 1/2 |
c |
Tomato sauce |
| 1 |
c |
Soft bread crumbs |
| 1/4 |
c |
Egg Beaters® 99% egg substitute |
| 1/2 |
c |
Onion; minced |
| 2 |
ts |
Worcestershire sauce |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/2 |
c |
Tomato sauce |
| 2 |
tb |
Tomato sauce |
| 1/4 |
c |
Crushed pineapple in juice; drained |
| 2 |
tb |
Onion; minced |
| 1 1/2 |
ts |
Brown sugar |
| 1 1/2 |
ts |
Lime juice |
| 1 |
ts |
Worcestershire sauce |
| 1/4 |
ts |
Ground allspice |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Ground ginger |
| 1/8 |
ts |
Dry mustard |
INSTRUCTIONS
Combine first 8 ingredients. Shape mixture into an 8 x 4 loaf pan.
Place on a rack in a roasting pan coated with Pam. Bake at 350F for 1
hour & 5 minutes.
Combine remaining ingredients. Pour over meat loaf & bake an
additional 5 mintues.
Per serving: 250 cal, 7.9 g fat (28.2%), 46 mg chol, 583 mg sodium
Notes: Sodium levels can be reduced by using no-salt added tomato
sauce & low sodium worcestershire.
Message From JusNeedlin@aol.com to The TNT Recipes List.
Per serving: 241 Calories; 6g Fat (23% calories from fat); 22g
Protein; 24g Carbohydrate; 41mg Cholesterol; 616mg Sodium
NOTES : 5 WW points
Recipe by: Cooking Light Cookbook 1995
Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on
Oct 20, 1999, converted by MM_Buster v2.0l.
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