Meatloaf Pie
Makes 6 servings
1 bag (22 oz.) frozen mashed potatoes
1 pkg. (10 oz.) frozen chopped broccoli, thawed and drained
1 lb. extra-lean ground beef
3 slices whole-grain bread, torn into pieces
1 cup milk
1 egg
1/4 cup spicy catsup
1 small onion, chopped fine
1/2 tsp. dry mustard
1/2 tsp. each salt and pepper
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Preheat oven to 350° F. Prepare potatoes as package directs; remove and reserve 2 cups of the prepared potatoes. Stir thawed broccoli into remaining potatoes.
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In medium bowl, combine beef, bread, milk, egg, catsup, onion, mustard, salt, and pepper. In a 10-inch pie plate, spread half the meat mixture; spread potato-broccoli mixture over meat, then top with remaining meat mixture. Spread the reserved potato mixture on top of meat. Bake 40-50 minutes, until meat is cooked through.
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- Cool about 30 minutes before cutting pie in half. Place each half into a Rock 'N Serve™ Large Deep rectangular container. Cut each half into 3 pieces and move pieces slightly apart from each other. Apply seals with rocker vents closed. Freeze up to 2 months or refrigerate up to 3 days.
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From freezer, for each container, rock vent open. Defrost (30% power) 15-18 minutes, until pieces are slightly softened; re-arrange pieces, if needed. Re-apply seal with vent open; microwave on Medium High (70% power) 10-14 minutes, until heated through. From refrigerator, rock vent open. Microwave on Medium High (70 % power) 12-16 minutes, until pieces are heated through.
Per serving: 378 cal.; 19 g. pro.; 18 g. fat; 33 g. carb.; 691 mg. sodium
Source: Tupperware