Applesauce Meatloaf

Applesauce Meatloaf

1 1/2 cups unsweetened, unflavored applesauce
1 large egg
2 large egg whites
1 1/2 pounds 95-percent lean ground beef
2 tablespoons minced onion
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground allspice
3/4 cup quick or old-fashioned oatmeal

Glaze:
1/2 cup light brown sugar
1/4 teaspoon ground cloves
2 tablespoons hot water

Place a wire mesh strainer in a bowl deep enough to keep the bottom of the strainer from touching the bottom of the bowl; add applesauce and set aside.

Place an oven rack in the middle position and heat the oven to 350 degrees.

In a small bowl, whisk together egg and egg whites until combined. Set aside.

To a large mixing bowl, add ground beef, egg mixture, onion, salt, pepper, allspice, oatmeal and 1 cup drained applesauce. Use a dinner fork (this will keep the meat from compressing too much) to combine well. Pat mixture in to a 9-by-5-by-3- inch loaf pan.

For the glaze: In a small bowl, stir together the brown sugar, cloves and water; brush over the top of the meatloaf and bake 90 minutes or until meatloaf reaches an internal temperature of 160 degrees. Remove from oven and let rest 10 minutes before slicing.
Serves eight.

LeanTip: Leftover meatloaf can be wrapped in plastic wrap and refrigerated. A thin slice of cold meatloaf makes an excellent lunch sandwich, as long as you're using fat-free or reduced-fat mayo.