Caribbean Meatloaf
 

Caribbean Meatloaf

1-1/2 pounds 95% lean ground beef
1 (15-ounce) can tomato sauce, divided
1/4 cup Egg Beaters(r) 99% egg substitute (or 2 fresh eggs)
1/2 cup onion, minced
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup plain dry bread crumbs
8 ounce can crushed pineapple in juice, drained
1-1/2 teaspoons brown sugar
1-1/2 teaspoons lime juice
1 teaspoon Worcestershire sauce
1/4 teaspoon ground allspice
1/8 teaspoon salt
1/8 teaspoon ground ginger
1/8 teaspoon dry mustard

Preheat oven to 350o F. In a large bowl, combine ground beef with 1/2 cup
tomato sauce, egg substitute, onion, Worcestershire sauce, salt and pepper
and mix well. Add bread crumbs and mix well. Shape mixture into a loaf and
place in a 8 x 4-inch loaf pan. Bake for 1 hour and 5 minutes. Combine
remaining ingredients with remaining tomato sauce. Pour over meatloaf and
bake an additional 5 minutes. Allow to rest for 10 minutes before slicing.

NOTE: This freezes well after baking. To serve, defrost and reheat.

Jenn in Middle Missouri


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