Mexicali Meatloaf (4 PTS) Recipe - Cooking Index
Mexicali Meatloaf (4 PTS) Recipe - Cooking Index
| 1 cup | 237ml | Chunky salsa - divided - see directions |
| 6 tablespoons | 90ml | Fat free sour cream |
| 1 lb | 454g / 16oz | 90% lean ground beef |
| 1/2 cup | 31g / 1.1oz | Quick oats |
| 1 teaspoon | 5ml | Dried parsley flakes |
| 3/4 cup | 109g / 3.8oz | Shredded Kraft reduced fat Cheddar Cheese (3 ounces) |
1. Preheat oven to 350º F. Spray a 9x5" loaf pan with olive oil flavored
cooking spray. In a medium bowl, combine 1/2 cup salsa and sour cream.
Refrigerate. In a large bowl, combine meat, oats, remaining 1/2 cup salsa,
parsley flakes and cheddar cheese. Mix well to combine. Pat mixture into
prepared baking dish. Bake for 45 to 50 minutes. Place baking dish on a wire
rack and let set for 5 minutes.
Serving size (1 slice)
When serving, top each piece with 2 tablespoons sour cream mixture.
According to the newsletter: Per serving: 189 Cal, 9g Fat, 18g Pro, 9g Carb,
348mg Sod, 167mg Calc, 1g Fib
Healthy Exchanges: 2 2/3 Protein, 2/3 Bread, 1/3 Vegetable, 15 Opt. Cal.
Diabetic Exchanges: 2 1/2 Meat, 1 Vegetable, 1/2 Starch/Carbohydrate
Submitted by Gwena H.
Recipe By :JoAnna M. Lund
Source:
Healthy Exchanges Food Newsletter, Jan, 1997
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