Heat oven to 350F. Have ready a 13 x 9-in. baking dish and larger roasting pan. PANTRY NOTE: Prepared polenta can come in 12 and 16-oz ounce chubs. Remove whats needed for this recipe and cut it into 1/4-inch cubes. Chubs may be kept in the refrigerator for about 5 days. Coat a large nonstick skillet with vegetable oil spray. Add vegetables and saute until slighty browned. Let cool. Stir in Seasonings and Main Ingredients. Shape mixture, in baking dish, allowing a 1/2 inch gap between the loaf and the pan. Set dish in roasting pan and add Topping. Place in oven; add boiling water to come halfway up sides of baking dish. Bake until center of loaf registers 160F on an instant-read thermometer. Remove dish from roasting pan. Drain if necessary. Let loaf stand 5 minutes before slicing. RECIPE NOTES: Meatloaf with 1 large egg: 262 cals, 12g fat (41% cff). Mail from email@example.com 11/17/98, menu suggested in a photogragh. Recipe by: Womans Day 9/98 : Christine Makuch (Healthy Cook) Posted to EAT-LF Digest by firstname.lastname@example.org on Nov 17, 1998, converted by MM_Buster v2.0l.
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|Serving Size: 1 Serving (456g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 6 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 151.1mg||5 %|
|Potassium 654.6mg||17 %|
|Total Carbohydrate 35.8g||11 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 29.3g|
|Protein 6.4g||9 %|
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Calories per serving: 166
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