This is a hearty and terrific fall meal. My husband has been requesting it for about a week now, so I figured I should get around to whipping some of these bad boys up - and share the recipe with all of you. Enjoy!
Sweet 'n Spicy Meat and Potato Loaves
Recipe from Pillsbury Fast and Healthy Cookbook, 1998
6 servings, 15 minutes prep, ready in 45 minutes
Ingredients
8 oz. can jellied cranberry sauce1/4 cup barbecue sauce
2 tablespoons lemon juice
1 teaspoon dry mustard
1 lb. extra-lean ground beef
2 cups frozen shredded hash-brown potatoes
1/2 cup finely chopped onion
2 egg whites
1 teaspoon Worcestershire sauce
1/2 teaspoon ground sage
1. Heat oven to 400 degrees. Line a 15 x 10 x 1 inch baking pan with foil, and spray with nonstick cooking spray.
2. In a small bowl, whisk together cranberry, barbecue, lemon juice, and mustard.
3. In large bowl, combine remaining ingredients, along with 1/4 cup of the sauce from step 2.
4. Shape mixture into 6 oval loaves, about 3/4 inch think, and place on pan. Spoon about 1 teaspoon sauce over each loaf.
5. Bake for 15 minutes. Spoon an additional 1 teaspoon sauce over each loaf. Bake an extra 15 minutes, or until no longer pink in center. Serve with remaining sauce.
2. In a small bowl, whisk together cranberry, barbecue, lemon juice, and mustard.
3. In large bowl, combine remaining ingredients, along with 1/4 cup of the sauce from step 2.
4. Shape mixture into 6 oval loaves, about 3/4 inch think, and place on pan. Spoon about 1 teaspoon sauce over each loaf.
5. Bake for 15 minutes. Spoon an additional 1 teaspoon sauce over each loaf. Bake an extra 15 minutes, or until no longer pink in center. Serve with remaining sauce.
I served it with some yummy Maple-Glazed Sweet Potatoes, recipe also from the Fast & Healthy Cookbook
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