Herb Sauce:
1/4 cup olive oil
8-ozs. fresh mushrooms, chopped
1 large onion, finely chopped
1 garlic clove, minced
1 (28-oz.) can crushed tomatoes
1 (6-oz.) can tomato paste
1 tsp. salt
1/8 teaspoon pepper
2 Splenda packets
1 cup water
1 bay leaf
2 tbsp. fresh basil OR 2 tsp. dried, chopped

Meat Loaf:
2 lbs. ground beef or combination of ground beef, pork and veal
1 cup pork rinds, crushed
2 eggs, beaten

In a skillet, heat oil on high. Sauté the mushrooms, onion and garlic. Add tomatoes, tomato paste, salt, pepper and Splenda. Remove 1 1/2 cups.

Add water, hay leaf and basil to skillet. Simmer, uncovered, for 45 minutes, stirring occasionally.

Meanwhile, combine all meat loaf ingredients with 1 1/2 cups reserved sauce. Press into a 9x5x3-in. loaf pan lined with wax paper. Unmold onto a roasting pan.

Bake at 350ºF. for 45 minutes.

Remove from oven; drain. Spread 1/2 cup of Herb Sauce over top of meat loaf. Return to oven for 15 minutes.

Discard bay leaf and serve remaining sauce over individual servings.

Per Serving: 106 Cal (69% from Fat, 17% from Protein, 14% from Carb); 5 g Protein; 8 g Tot Fat; 4 g Carb; 1 g Fiber; 15 mg Calcium; 1 mg Iron; 23 mg Sodium; 62 mg Cholesterol