Using half beef and half chicken cuts the total fat and the saturated fat in this one-dish meal.

cup plain dry bread crumbs 

cup fat-free milk

Egg substitute equivalent to 1 egg, or 1 egg

pound lean ground beef (90 percent lean)

pound ground skinless chicken breast

cup finely chopped green onions (2 to 3)

cup finely chopped celery

teaspoon dried oregano, crumbled

teaspoon ground sage

teaspoon salt

1/8 teaspoon pepper

4 medium white potatoes, cut into 1-inch chunks

4 medium carrots, cut into -inch slices

1 medium onion, cut into 8 wedges

Vegetable oil spray

2 tablespoons barbecue sauce

  Preheat oven to 350 F.

  In a medium bowl, combine bread crumbs, milk, and egg substitute. Add beef, chicken, green onions, celery, oregano, sage, salt, and pepper. Mix well.

  In a shallow baking dish or pan, pat meat mixture into a 7 x 3 x 2-inch loaf. Arrange vegetables around loaf. Spray vegetables with vegetable oil spray.

  Bake, uncovered, for 1 hour, stirring vegetables once. When meat is almost done and vegetables are almost tender, warm sauce.

  Pat meat loaf and vegetables with a paper towel to remove any grease. Transfer meat loaf and vegetables to a serving plate. Spoon barbecue sauce over meat loaf.