Shredded potatoes serve as a tasty alternative to the bread crumbs that traditionally hold meat loaf ingredients together.

　　

Ingredients

serves 4, 3 ounces per serving

　　Cooking spray

　　1 1/2 cups refrigerated fat-free shredded hash brown potatoes (lowest sodium available) (do not use frozen)

　　1/4 cup dehydrated minced onions

　　1/4 cup egg substitute

　　2 teaspoons dried oregano, crumbled

　　1 teaspoon bottled minced garlic or 2 medium garlic cloves, minced

　　1/4 teaspoon salt

　　1/4 teaspoon pepper

　　3/4 cup jellied cranberry sauce (1/2 of 16-ounce can)

　　1/4 cup no-salt-added ketchup

　　1 pound extra-lean ground beef

　　

Step 1

Preheat the oven to 350°F. Line a roasting pan with aluminum foil. Lightly spray the foil with cooking spray.

　　

Step 2

In a large bowl, stir together the potatoes, onions, egg substitute, oregano, garlic, salt, and pepper.

　　

Step 3

In a small bowl, stir together the cranberry sauce and ketchup. Measure 1/4 cup cranberry mixture and stir into the potato mixture. Set aside the remaining cranberry mixture for the meat loaf topping.

　　

Step 4

Using your hands, work the ground beef into the potato mixture, just until blended. Transfer to the roasting pan. Lightly pat into an 8 x 4 x 2-inch loaf.

　　

Step 5

Bake for 1 hour to 1 hour 10 minutes, or until the meat loaf reaches an internal temperature of 160°F. Let stand for 5 to 10 minutes before slicing.

　　

nutrition information

Step 6

(Per Serving)

　　

Step 7

Calories: 314

　　

Step 8

Total Fat: 6.0g

　　

Step 9

Saturated: 2.5g

　　

Step 10

Trans: 0.5g

　　

Step 11

Polyunsaturated: 0.5g

　　

Step 12

Monounsaturated: 2.5g

　　

Step 13

Cholesterol: 62mg

　　

Step 14

Sodium: 315mg

　　

Step 15

Carbohydrates: 39g

　　

Step 16

Fiber: 2g

　　

Step 17

Sugars: 18g

　　

Step 18

Protein: 28g

　　

Step 19

Dietary Exchanges

　　

Step 20

1 Starch

　　

Step 21

1 1/2 Carbohydrate

　　

Step 22

3 Lean Meat

　　American Heart Association Quick & Easy Meals