Mexicali Meatloaf

Mexicali Meatloaf

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)

Preheat oven to 350° F. Spray a 9×5″ 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. 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

WW Points: 4 pt.

Healthy Exchanges Food Newsletter

Leave a Reply

Your email address will not be published. Required fields are marked *