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Friday, May 12 2017

Pulling together a delicious, well-rounded meal is a breeze with our best-ever recipes for a one-dish dinner. Each of our one-dish dinners requires little prep time and cooks in just one pan, be it a casserole, skillet, slow cooker, or sheet pan, to make cleanup a breeze. Whether you're craving pasta, fajitas, roasted salmon, or sauteed chicken, weeknight cooking doesn't get much simpler than this.


1 - 14 1/2 ounce can Italian-style stewed tomatoes, well drained and chopped
3/4 - cup soft whole wheat bread crumbs (1 slice)
1/2 - cup chopped onion (1 medium)
1/2 - cup chopped zucchini
1/2 - cup well drained and chopped roasted red sweet peppers
1/2 - cup refrigerated or frozen egg product, thawed
1/3 - cup snipped fresh Italian (flat-leaf) parsley
2 - cloves garlic, minced
1/4 - teaspoon ground black pepper
1 - pound 95% lean ground beef
8 - ounces ground lamb or 85% lean ground beef
Nonstick cooking spray
1/2 - cup reduced-sugar ketchup
2 - tablespoons reduced-sodium Worcestershire sauce
1 - tablespoon Dijon-style mustard
1 - tablespoon balsamic vinegar
2 - tablespoons crumbled reduced-fat feta cheese (optional)


In a large bowl combine tomatoes, bread crumbs, onion, zucchini, roasted peppers, egg product, half of the parsley, the garlic, and black pepper. Add ground beef and ground lamb; mix well.

Coat a 3 1/2- or 4-quart slow cooker with cooking spray. Cut three double-thick, 18x3-inch heavy foil strips. Crisscross strips in the prepared cooker; coat strips with cooking spray. Place meat mixture on top of strips in cooker; pat into an oval or round loaf. Cover and cook on low-heat setting for 3 1/2 hours or on high-heat setting for 1 1/2 hours.

If using low-heat setting, turn to high-heat setting. In a small bowl combine ketchup, Worcestershire sauce, mustard, and vinegar. Spoon ketchup mixture over meatloaf. Cover and cook for 30 to 45 minutes more or until an instant-read thermometer registers 165 degrees F.*
Using the foil strips, carefully lift meatloaf from cooker, allowing liquid to drip off. Place on a serving plate. Remove foil strips. Sprinkle meatloaf with cheese (if desired) and the remaining parsley. Cover and let stand for 15 minutes before serving.

Meat may still look pink inside.
Nutrition Facts (Italian-Style Slow Cooker MeatLoaf)
Per serving: 194 kcal cal., 8 g fat (3 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 54 mg chol., 452 mg sodium, 9 g carb., 1 g fiber, 6 g sugar, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email

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