Rio Grande Meat Loaf

Rio Grande Meat Loaf

Serves 6
*Freezes Well

16 ounces extra-lean ground lean turkey or beef
6 tablespoons (1 1/2 ounces) dried fine bread crumbs
1 cup fresh or frozen whole-kernel corn, thawed
1 cup chunky salsa (mild, medium, or hot)*
1 teaspoon JO's Taco Seasoning
1/4 cup Heinz Light Harvest Ketchup or any reduced-sodium ketchup
1 teaspoon dried parsley flakes
1 (10 3/4-ounce) can Healthy Request Tomato Soup

Preheat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with olive oil-flavored cooking spray. In a large bowl, combine meat, bread crumbs, corn, and 1/2 cup salsa. Add JO's Taco Seasoning, ketchup, and parsley flakes. Mix well to combine. Spread mixture into prepared loaf pan. Bake for 45 to 50 minutes. Place loaf pan on a wire rack while preparing sauce. In a small saucepan, combine remaining 1/2 cup salsa and tomato soup. Cook over medium heat for 5 minutes, or until mixture is heated through. Cut meatloaf into 6 pieces. For each serving, place 1 slice of meatloaf on a plate and spoon about 1/4 cup sauce over top.

1. Thaw corn by placing in a colander and rinsing under hot water for one minute.
2. Use any reputable brand for JO's Taco Seasoning.

Each serving equals:
 HE: 2 Protein, 2/3 Bread, 1/3 Vegetable, 1/2 Slider
207 Calories, 7gm Fat, 16gm Protein, 20gm Carbohydrate,
429mg Sodium, 76mg Calcium, 1gm Fiber
DIABETIC: 2 Meat, 1 Starch/Carbohydrate

"Corn... On & Off the Cob Cookbooklet, page 46."

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