Yield: 8 to 10 servings
Herb Sauce
1/4 cup olive oil
8 ounces fresh mushrooms, chopped
1 large onion, finely chopped
1 garlic clove, minced
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1 teaspoon salt
1/8 teaspoon pepper
2 Splenda packets
1 cup water
1 bay leaf
2 tablespoons fresh basil (or 2 teaspoons dried, chopped)
Meat Loaf
2 pounds ground beef or combination of ground beef, pork and veal
1 cup pork rinds, crushed
2 eggs, beaten
In a skillet, heat oil on high. Sauté the mushrooms, onion and garlic. Add tomatoes, tomato paste, salt, pepper and Splenda. Remove 1 1/2 cups. Add water, hay leaf and basil to skillet. Simmer, uncovered, for 45 minutes, stirring occasionally. Meanwhile, combine all meat loaf ingredients with 1 1/2 cups reserved sauce. Press into a 9 x 5 x 3−inch loaf pan lined with wax paper. Unmold onto a roasting pan. Bake at 350 for 45 minutes. Remove from oven; drain. Spread 1/2 cup of Herb Sauce over top of meat loaf. Return to oven for 15 minutes. Discard bay leaf and serve remaining sauce over individual servings.
Per Serving: 106 Cal (69% from Fat, 17% from Protein, 14% from Carb); 5 g Protein; 8 g Tot Fat; 4 g Carb; 1 g Fiber; 15 mg Calcium; 1 mg Iron; 23 mg Sodium; 62 mg Cholesterol
