Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Skim milk
1 c Fresh bread crumbs
2 ts Vegetable oil
1 md Onion; finely chopped
1 cl Garlic; minced
1/2 c Finely chopped celery
8 oz Fresh mushrooms; finely
-chopped
1 1/2 lb Lean ground beef
1 lb Ground veal
1/2 lb Ground pork
1 tb Fresh basil; minced
1 tb Fresh parsley; minced
1 ts Salt
1/4 ts Freshly ground black pepper
2 Egg whites; lightly beaten
3/4 c Chili sauce divided

Heat oven to 400 degrees. Spray jelly roll pan r shallow roasting
pan with vegetable oil spray. Combine milk and bread crumbs in a
small bowl; set aside. Heat oil in large skillet over medium high
heat. Saute onion, garlic, and celery, stirring frequently, until
softened, about 2 minutes. Add mushrooms and cook, stirring, until
mushrooms are soft and liquid has evaaporated, about 3 minutes.
Combine the beef, veal and pork in a large bowl. Mix well. Add the
mushroom mixture, basil, parsley, salt, pepper, egg whites, 1/4 cup
of the chili sauce, and the bread crumb mixture. Mix just until
blended. Spread remaining 1/4 cup chili sauce over the top and sides
of loaf. Bake in center of oven for 1 hour and 20 minutes, or until
an instant-read thermometer registers 170 degrees. Remove from oven
and let stand for 10 to 15 minutes. Slice to serve.

Nutritional info per serving: 305 cal; 22g pro, 13g carb, 18g
fat(53%), .8g fibers, 80mg chol, 530mg sodium

Source: Miami Herald, 12/28/95 formatted by Lisa Crawford

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