Corn 'n' salsa meat loaf - lf

6 Servings

Ingredients

Quantity Ingredient
Vegetable cooking spray
¾ cup Finely chopped red bell pepper
½ cup Finely chopped fresh cilantro leaves
1 teaspoon Chili powder
½ teaspoon Salt
½ teaspoon Pepper
1½ pounds Extra lean ground beef - 10%fat
8 ounces Prepared polenta; see pantry note
¾ cup Corn kernels; drained
½ cup Tomato salsa
¼ cup Egg substitute; or one-large
¼ cup Tomato salsa; approximately
SIDE DISHES
3 cups Potatoes; sliced and boiled
3 cups Cooked lima beans
3 cups Applesauce; unsweetened

Directions

VEGETABLES

SEASONINGS

MAIN INGREDIENTS

OPTIONAL TOPPINGS

Heat oven to 350F. Have ready a 13 x 9-in. baking dish and larger roasting pan.

PANTRY NOTE: Prepared polenta can come in 12 and 16-oz ounce chubs. Remove what's needed for this recipe and cut it into ¼-inch cubes. Chubs may be kept in the refrigerator for about 5 days.

Coat a large nonstick skillet with vegetable oil spray. Add vegetables and saute until slighty browned. Let cool. Stir in Seasonings and Main Ingredients. Shape mixture, in baking dish, allowing a ½ inch gap between the loaf and the pan. Set dish in roasting pan and add Topping. Place in oven; add boiling water to come halfway up sides of baking dish. Bake until center of loaf registers 160F on an instant-read thermometer. Remove dish from roasting pan. Drain if necessary. Let loaf stand 5 minutes before slicing.

RECIPE NOTES: Meatloaf with 1 large egg: 262 cals, 12g fat (41% cff). Mail from kitpath@... 11/17/98, menu suggested in a photogragh.

Recipe by: Woman's Day 9/98 : Christine Makuch (Healthy Cook) Posted to EAT-LF Digest by kitpath@... on Nov 17, 1998, converted by MM_Buster v2.0l.

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