Indian Meatloaf

Indian Meatloaf

Walter Burt, Lincoln, NE, asked me to revise his favorite meatloaf. It wasn't long before this became a favorite of mine, too!

Serves 6

16 ounces ground 90% lean turkey or beef
1/2 cup (3 ounces) yellow cornmeal
1/2 cup chopped onion
1 cup (one 8-ounce can) tomatoes, finely chopped and undrained
1 cup (one 8-ounce can) cream-style corn
1/2 teaspoon dried sage
1/8 teaspoon black pepper

Preheat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with butter-flavored cooking spray. In a large bowl, combine meat, cornmeal, onion, undrained tomatoes, corn, sage, and black pepper. Mix well to combine. Pat mixture into prepared loaf pan. Bake for 50 to 60 minutes. Place loaf pan on a wire rack and let set for 5 minutes. Cut into 6 servings.

Each serving equals:
HE: 2 Protein, 1 Bread, 1/2 Vegetable
199 Calories, 7gm Fat, 15gm Protein, 19gm Carbohydrate,
259mg Sodium, 16mg Calcium, 2gm Fiber
DIABETIC: 2 Meat, 1 Starch, 1/2 Vegetable

"Healthy Exchanges Food Newsletter, January 1999, pg. 4."

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