Florentine Meatloaf

Italy has more cuisines then most pizzas have mushrooms. This aroma pleasing meatloaf featuring spinach is but one more example.
Serves 6

1 (10-ounce) package frozen cut spinach, thawed and thoroughly drained
16 ounces ground 90% lean turkey or beef
6 tablespoons (1 1/2 ounces) dried fine bread crumbs
1/3 cup (1 1/2 ounces) shredded Kraft Reduced Fat Mozzarella Cheese
1 teaspoon JO's Italian Seasoning
1 cup (one 8-ounce can) Hunt's Tomato Sauce*
1 teaspoon Splenda
1/4 cup (3/4 ounce) grated Kraft Fat Free Parmesan Cheese

Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with olive-flavored cooking spray. In a large bowl, combine spinach, meat, bread crumbs, mozzarella cheese, JO's Italian Seasoning, and 1/2 cup tomato sauce. Mix well using hands. Pat mixture into prepared baking dish. Bake 30 to 35 minutes. In a small bowl, combine remaining 1/2 cup tomato sauce, Splenda, and Parmesan cheese. Evenly spoon mixture over partially baked meatloaf. Continue baking 15 minutes. Place baking dish on a wire rack and let set 5 minutes before serving. Cut into 6 pieces.

HINT: Substitute any reputable brand for JO's Italian Seasoning.

Each serving equals:
HE: 2 1/2 Protein, 1 Vegetable, 1/3 Bread, 2 Optional Calories
192 Calories, 8gm Fat, 19gm Protein, 11gm Carbohydrate,
526mg Sodium, 2gm Fiber
DIABETIC: 2 1/2 Protein, 1 Vegetable, 1/2 Starch

"Arthritis Healthy Exchanges Cookbook, pg. 187 or Healthy Exchanges Food Newsletter February 1996, pg. 7."

1 comment :

  1. Wow! I loved this! I tried it based on the HE List's saying good things awhile back. I never thought I would love something with so much spinach in it. Charlie also said it was good and he could eat this. Except the parts that had high concentration of spinach.-originally posted on Healthy Exchanges message boards, recorded on Judy's List of Favorites website.