Confetti Meatloaf With Tomato Jam
By: Carla
Published: Tuesday, April 27, 2010 - 5:32am

Ingredients




1 1/2 pounds lean ground beef, I had closer to 3 pounds
1/2 (13.5 ounce) can spinach, squeezed dry and chopped,  I substituted fresh frozen
2 carrots, grated
1 tablespoon Worcestershire sauce (optional)
1 cup egg, beaten (or ¼  egg mix + ¼ cup wate1/2 cup vegetable or tomato juice, I substituted ketchup
1/4 cup grated Parmesan cheese (optional) I omitted
1/4 cup fine dry bread crumbs or crushed crackers
1/4 cup onion, finely chopped
black pepper, to taste

Preparation

1 Preheat oven to 350°F. 2 Combine all ingredients and mix well. 3 Form into a loaf, and place in a 1-quart loaf pan. 4 Cover with foil and bake 50-55 minutes, or until meat thermometer inserted in center of meatloaf reads 160°F. 5 Drain juice from pan and top with tomato jam. 6 Bake uncovered 10 to 15 minutes.

About


A healthy meatloaf recipe with the most wonderful topping you will ever taste.
Adapted from Food Reference and The Texas Beef Council
You can find it here:
http://www.foodreference.com/html/meatloaf-confetti.html