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1 12 ounce jar roasted red peppers, drained
1 1/2 cups soft whole wheat bread crumbs
1/2 cup refrigerated or frozen egg product,
thawed, or 2 eggs, lightly beaten
1/3 cup tomato sauce
1/2 cup snipped fresh basil
1/4 cup snipped fresh flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds 95 percent-lean ground beef
Snipped fresh flat-leaf parsley


1. Preheat oven to 350 degrees F. Cut 1/4 cup of the roasted peppers into thin strips; reserve for the garnish. Finely chop the remaining roasted peppers. In a large bowl, combine the finely chopped roasted red peppers, the bread crumbs, egg product, tomato sauce, basil, the 1/4 cup parsley, the salt, and black pepper. Add ground beef*; mix well.

2. Lightly pat the ground beef mixture into a 9x5x3-inch loaf pan. Bake, uncovered, for 1-1/4 to 1-1/2 hours or until an instant-read thermometer inserted in the center of the meat loaf registers 160 degrees F.* Let stand on a wire rack for 15 minutes. Drain off any fat from meat loaf; loosen meat loaf from sides of pan. Carefully remove meat loaf from pan.

Makes 4 Servings

Nutritional Info Per Serving: Calories 256, Carbs 8 g, Fat 8 g, Fiber 2 g, Protein 36 g