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Mexicali Meatloaf*




Source of Recipe


Joanna Lund


List of Ingredients




"Healthy Exchanges Food Newsletter, Jan. 1997" JoAnna M. Lund

List of Ingredients
1 cup chunky salsa -- divided, see directions
6 tablespoons fat free sour cream
16 ounce 90% lean ground beef
1/2 cup quick oats, uncooked
1 teaspoon dried parsley flakes
3/4 cup shredded Kraft reduced fat Cheddar Cheese -- (3 ounces)


Recipe
Preheat oven to 350¼ 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.

Cut into 6 servings. 4 pt. per serving. 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

Recipe