Cranberry-Topped Meat Loaf

• Cooking spray
• 1 1/2 cups refrigerated fat-free shredded hash brown potatoes (lowest sodium available) (do not use frozen)
• 1/4 cup dehydrated minced onions
• 1/4 cup egg substitute
• 2 teaspoons dried oregano, crumbled
• 1 teaspoon bottled minced garlic or 2 medium garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup jellied cranberry sauce (1/2 of 16-ounce can)
• 1/4 cup no-salt-added ketchup
• 1 pound extra-lean ground beef

1. Preheat the oven to 350F.
2. Line a roasting pan with aluminum foil.
3. Lightly spray the foil with cooking spray.
4. In a large bowl, stir together the potatoes, onions, egg substitute, oregano, garlic, salt, and pepper.
5. In a small bowl, stir together the cranberry sauce and ketchup.
6. Measure 1/4 cup cranberry mixture and stir into the potato mixture.
7. Set aside the remaining cranberry mixture for the meat loaf topping.
8. Using your hands, work the ground beef into the potato mixture, just until blended.
9. Transfer to the roasting pan.
10. Lightly pat into an 8 x 4 x 2-inch loaf.
11. Bake for 1 hour to 1 hour 10 minutes, or until the meat loaf reaches an internal temperature of 160F.
12. Let stand for 5 to 10 minutes before slicing.
13. (Per Serving)
14. Calories: 314
15. Total Fat: 6.0g
16. Saturated: 2.5g
17. Trans: 0.5g
18. Polyunsaturated: 0.5g
19. Monounsaturated: 2.5g
20. Cholesterol: 62mg
21. Sodium: 315mg
22. Carbohydrates: 39g
23. Fiber: 2g
24. Sugars: 18g
25. Protein: 28g
26. Dietary Exchanges
27. 1 Starch
28. 1 1/2 Carbohydrate
29. 3 Lean Meat

cooking spray, potatoes, onions, egg substitute, oregano, garlic, salt, pepper, cranberry sauce, nosalt, extralean ground beef

Taken from www.epicurious.com/recipes/food/views/cranberry-topped-meat-loaf-375766 (may not work)