Preheat oven to 375.
Heat oil in heavy skillet over medium heat. Add onion, saut about 5
minutes Add celery, saut until very tender, about 15 minutes longer.
Transfer to large bowl.
Add all remaining ingredients except sauce mixture to bowl. Mix
thoroughly. Transfer to prepared pan. Bake 1 hour or until temp.
Meanwhile, Make glaze: stir together in saucepan, tomato puree,
Splenda, onion powder, worcestershire sauce, and dry mustard. Cook to
blend flavors, and set aside.
Spoon glaze over meatloaf after it has been in oven for 30-40 minutes.
Can be made ahead and frozen. Cool and slice into servings, wrap
individually and freeze.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (521g)|
|Recipe Makes: 4|
|Calories from Fat: 203 (27%)|
|Amt Per Serving||% DV|
|Total Fat 22.6g||30 %|
|Saturated Fat 5.3g||26 %|
|Monounsaturated Fat 8.6g|
|Polyunsanturated Fat 6g|
|Cholesterol 135mg||42 %|
|Sodium 495.3mg||17 %|
|Potassium 1917mg||50 %|
|Total Carbohydrate 88.1g||26 %|
|Dietary Fiber 14.8g||59 %|
|Sugars, other 73.3g|
|Protein 51.4g||73 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 747
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