Party Meat Loaf With Parsley Mashed Potatoes
|Frozen chopped spinach package||10 Ounce (1 Package)|
|Extra lean ground chuck/Top round||1 Pound|
|Whole wheat breadcrumbs||1 1⁄4 Cup (20 tbs) (Fresh)|
|Onion||1 Small, finely chopped|
|Egg/0.25 cup fat free egg substitute||1 , lightly beaten|
|Finely chopped sweet red peppers||2 Tablespoon|
|Soy sauce||4 Teaspoon|
|Minced fresh basil/0.25 teaspoon dried basil||1 Teaspoon, minced|
|Minced fresh parsley||2 Tablespoon|
|Tomato sauce||1⁄4 Cup (4 tbs)|
|Cubed potatoes||3 Cup (48 tbs)|
|Skim milk||1⁄3 Cup (5.33 tbs)|
Microwave Spinach on high for 2 minutes.
Rotate the dish a half turn.
Microwave on high for 2 to 4 minutes, or until defrosted.
Transfer the spinach to a sieve and drain well, pressing with the back of a spoon to remove all excess moisture.
Place the spinach in a large bowl.
Add the beef, breadcrumbs, onions, egg, peppers, soy sauce, basil, and 1 tablespoon of the parsley.
Place in a 7" round casserole or souffle dish.
Top with the tomato sauce.
Microwave on high for 6 to 7 minutes.
Rotate the dish partway.
Repeat twice more for a total cooking time of 18 to 20 minutes, or until the meat loaf reaches 160° in the center.
Carefully drain off any accumulated fat.
Let stand for 5 minutes.
While the meat loaf is cooking, place the potatoes and celery (do not slice) in a 2-quart saucepan with cold water to cover.
Bring to a boil and cook until tender, about 12 to 14 minutes.
Discard the celery.
Add the milk and mash well.
Stir in the remaining 1 tablespoon of parsley.
Cover the pan and place over very low heat for up to 5 minutes before serving.