Spinach and Broccoli Meat Loaf

(note: You can't really taste the Spinach or Broccoli)

Serving size 3.5 oz cooked
Calories: 142..............Carbs: 8..............Fiber: 3..............Fat: 5
..............Protein: 16..............Sugar: 2..............Sodium: 85

Weight Watcher Points: 3

Ingredients (makes 16 servings)

32 oz 93/7 Ground Beef
4 Eggs
8oz Tomato Sauce- No Salt Added
14oz bag - Frozen Broccoli Florets (could substitute fresh)
1 bag (9 cups) Market Side Fresh Spinach - Spinach Leaves
2 cups Kashi - Golean - Original Cereal (blended into bread crumbs)
2 tbsp Garlic Powder
2 tbsp Onion Powder
2 tbsp Italian Seasoning
1 tbsp pepper

Pre-heat to 350

Prep
- In a blender/food processor blend Kashi cereal until its bread crumb consistency.
- In a blender/food processor break up broccoli until it is just small pieces (easier to do if its still frozen)
- On the stove top add the whole bag of spinach to skillet, cover and cook on low for a few minutes ( you will see the leaves begin to wilt). Mix around every minute or so, that way it doesn't stick. When its not longer crunchy/leafy your done.


Directions:
1) Combine Beef, Eggs, Bread Crumbs, Broccoli, Spinach, Spices and HALF the tomato sauce to a large bowl. Mix well using hands. Make sure everything is fully mixed together.

2) On Tin Foil form in to Loaf Shape, and then wrap snugly with tin foil all around. Place into a backing dish (because it will leak juices while it cooks).

3) Bake @ 350 degrees for about an hour, or until its no longer pink inside ( 160 degrees if you have a meat thermometer) - Mine actually ended up cooking for an hour 1/2. (May need to drain some of the juices halfway through)

4) Remove foil, and top with remaining tomato sauce and some more spices. Spread sauce over entire top of loaf. Place back in oven under broil for a few minutes (or until topping/outside looks more like a crust)