Light Meatloaf

A meatloaf that also contains lots of veggies! 1 slice = 4 WW points.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

•  nonstick cooking spray
• 1⁄3 cup onion, finely chopped
• 1⁄4 cup green bell pepper, finely chopped
• 1⁄4 cup carrot, finely chopped
• 1⁄4 cup white mushroom, finely chopped
• 2  egg whites, slightly beaten
• 14  saltine crackers, finely crushed
• 2  tablespoons skim milk
• 1⁄3 cup chili sauce
• 1⁄2 teaspoon  italian seasoning
• 1⁄4 teaspoon black pepper
• 1  lb  extra lean ground beef
• 1  tablespoon brown sugar
• 1  teaspoon cider vinegar
• 1  dash  hot sauce

Directions

1. Coat a medium skillet with nonstick spray. Heat to medium.
2. Add the onion, carrot, green pepper and mushrooms. Cook for 5 minutes or until tender. Remove from heat and set aside.
3. In a large bowl stir together the egg whites, crushed crackers, milk, 2 tablespoons of the chili sauce, Italian seasoning, and black pepper. Add the cooked vegetables and ground beef; mix well with hands.
4. Firmly pat the mixture into a 7.5 x 3.5 x 2 inch loaf pan. Invert the loaf pan into a shallow baking dish.
5. Bake at 350°F for 30 minutes.
6. In a small bowl, combine remaining chili sauce, brown sugar, vinegar, and hot sauce. Spoon over meatloaf.
7. Bake for 15-20 minutes more, or until internal temperature reaches 160°F.
8. Let stand for 10 minutes.
9. Cut into 6 equal slices and serve.