- 1/2 cup white wine
- 1 cup finely chopped white onion
- 1/2 cup finely chopped green bell pepper
- 1/2 cup grated carrot
- 1 lb ground round or sirloin, or ground turkey (93 percent lean or leaner)
- 1 can (8 oz) tomato sauce
- 1/2 cup uncooked old-fashioned oatmeal
- 1/4 cup grated Parmesan
- 2 tsp dried oregano
- 1 tsp red pepper flakes
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 large egg whites
- 2 cloves garlic, peeled and minced
- 1/3 cup chicken broth
- Vegetable-oil cooking spray
- 1 1/2 cups pasta sauce (such as Classico Fire-Roasted Tomato & Garlic Sauce), heated
- 6 basil leaves
- 4 large Idaho baking potatoes, unpeeled, scrubbed and cut into small pieces
- 1/2 cup skim milk
- 3 tbsp light sour cream
- 3 tbsp light (reduced-fat) butter (stick or tub)
- 1/2 tsp salt
- 1 1/2 tsp black pepper
- 2 cloves garlic, peeled and minced
- 2 tbsp fresh parsley, chopped (optional)
- Preheat oven to 375°F. Pour wine into a medium skillet and cook onion, pepper, and carrot over low to medium heat for 15 minutes. In a separate bowl, combine remaining ingredients and mix thoroughly, using hands. Spoon in vegetables and liquid from skillet. Shape mixture into a loaf approximately 5″ wide, 10″ long, and 3″ to 4″ high. Coat a 9″ x 13″ baking pan (or bread-loaf pan) with cooking spray, then fill with mixture. Bake 1 hour; let stand for 5 minutes before slicing. Top each slice with 1/4 cup warmed pasta sauce and basil leaf.
- Bring a large pot of water to a boil. Add potatoes and simmer 15 minutes or until they yield to soft pressure. Drain, then transfer to a serving bowl. Using a potato masher or hand mixer, combine remaining ingredients. Serve warm with meat loaf.