Meat Loaf With Roasted Vegetables

Meat Loaf With Roasted Vegetables
1/4 cup plain dry bread crumbs
1/4 cup fat-free milk
Egg substitute equivalent to 1 egg, or 1 egg
1/2 pound lean ground beef (90 percent lean)
1/2 pound ground skinless chicken breast
1/4 cup finely chopped green onions (2 to 3)
1/4 cup finely chopped celery
1/2 teaspoon dried oregano, crumbled
1/4 teaspoon ground sage
1/4 teaspoon salt
1/8 teaspoon pepper
4 medium potatoes, cut into 1-inch chunks
4 medium carrots, cut into 1/2-inch slices
1 medium onion, cut into 8 wedges
Vegetable oil spray
2 tablespoons barbecue sauce
Preheat oven to 350 degrees.
In a medium bowl, combine bread crumbs, milk, and egg substitute. Add beef, chicken, green onions, celery, oregano, sage, salt and pepper. Mix well.
In a shallow baking dish or pan, pat meat mixture into a 7-by-3-by-2-inch loaf. Arrange vegetables around loaf. Spray vegetables with vegetable oil spray.
Bake, uncovered, for 1 hour stirring vegetables once. When meat is almost done and vegetables are almost tender, warm the sauce.
Pat meat loaf and vegetables with a paper towel to remove any grease. Transfer meat loaf and vegetables to a serving plate. Spoon barbecue sauce over meat loaf and serve.
Serves four.
Nutrition values per serving: 296 calories, 6 g fat, 29 g carbohydrates, 30 g protein, 64 mg cholesterol, 387 mg sodium.
"American Heart Association Low-Fat, Low-Cholesterol Cookbook" (1997 Times Books)