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Prep: 10 min, Cook: 1:10.
1 medium onion\cooked, finely chopped
1 small green bell pepper\cooked, finely chopped
1 egg, lightly beaten
3/4 cup rolled oats
1 cup tomato sauce
2 Tbs. steak sauce or ketchup
3/4 tsp. garlic salt
1-1/2 lbs. ground beef
1/2 lb. lean ground pork
2 Tbs. all purpose flour
2 cups beef stock

Preheat oven to 375°F. Combine first 7 ingredients and pepper to taste in a medium bowl. Stir with a fork to mix. Add ground beef and ground pork and blend well. Rinse an 8x4 inch loaf pan with cold water. Shake out excess water but do not dry. Pack meat mixture into rinsed pan. Invert and unmold meatloaf onto a lightly oiled baking sheet.

Bake about 1 hour or until a meat thermometer inserted into center of loaf reads 160°F. Let stand 5 minutes. Drain off excess fat into a small bowl. Measure out 2 Tbs. fat and discard the remainder. Cover meatloaf with foil to keep warm. Heat reserved fat in a medium saucepan over medium heat. Sprinkle in flour and cook about 2 minutes, whisking constantly, until flour is lightly browned. Whisk in beef stock and bring to a boil, whisking until thick and smooth. Reduce heat to medium low and simmer 5 minutes, stirring often. Season with salt and pepper to taste. Slice meatloaf and pass a sauceboat of gravy on the side.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 310, fat 17.5g, 51% calories from fat, cholesterol 99mg, protein 25.5g, carbohydrates 12.0g, fiber 1.7g, sugar 3.0g, sodium 688mg, diet points 7.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.9, Fruit: 0.0, Bread: 0.4, Lean meat: 3.1, Fat: 1.7, Sugar: 0.0, Very lean meat protein: 0.0

Prep: 15 min, Marinate: 8:00, Cook: 1:00.
3 lbs. ground beef
3/4 cup evaporated milk
2 eggs, beaten
2 cups onion\cooked, chopped
1 tsp. garlic powder
2 cups ketchup
1-1/2 cups brown sugar

Combine first 3 ingredients and salt and pepper to taste in a bowl. Add half the onion and half the garlic powder. Mix thoroughly and shape into 1-1/2 inch balls. Arrange meatballs in a single layer in 2 9x13 inch baking dishes. Combine ketchup, brown sugar, remaining onion and garlic powder in a bowl. Mix thoroughly and pour over meatballs. Cover with plastic wrap and marinate in refrigerator overnight. Preheat oven to 350°F. Bake meatballs uncovered 1 hour.

This recipe serves 16 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 16 only.

Per serving: calories 339, fat 16.1g, 42% calories from fat, cholesterol 86mg, protein 18.1g, carbohydrates 31.3g, fiber 0.6g, sugar 25.9g, sodium 447mg, diet points 8.5.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.3, Fruit: 0.0, Bread: 0.0, Lean meat: 2.4, Fat: 1.8, Sugar: 1.6, Very lean meat protein: 0.0

Prep: 15 min, Cook: 25 min.
1/2 lb. linguine or other pasta
2 tsp. virgin olive oil
2 cloves garlic, minced
1/2 cup onion, finely chopped
3/4 lb. ground round
4 tomatoes\cooked, puréed
1-1/2 tsp. Italian herb seasoning
2 Tbs. parsley, chopped
1 Tbs. plus 1 tsp. grated Parmesan cheese

Cook pasta in boiling water until al dente. Drain thoroughly. Transfer pasta to a serving bowl and keep warm. Heat oil in a heavy nonstick skillet over medium high heat. Sauté garlic and onion 2-3 minutes or until onion is softened. Stir in ground meat and sauté 7-8 minutes or until meat is browned. Stir in remaining ingredients, except cheese. Add salt and pepper to taste. Simmer vigorously 10 minutes or until thickened. Pour sauce over pasta and toss. Serve with Parmesan.

Per serving: calories 646, fat 19.5g, 27% calories from fat, cholesterol 60mg, protein 31.2g, carbohydrates 85.6g, fiber 5.1g, sugar 7.8g, sodium 107mg, diet points 14.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.6, Fruit: 0.0, Bread: 2.8, Lean meat: 2.4, Fat: 2.1, Sugar: 0.0, Very lean meat protein: 0.0