February 16, 2011

Tex-Mex Meat Loaf

Prep Time: 10 Minutes                  Start to Finish: 1 Hour 10 Minutes             Makes: 6 Servings

1 ½ lb extra-lean (at least 90%) ground beef
1 can (10 oz) Rotel
¼ cup fat-free egg product
¼ cup dry bread crumbs
1 tsp garlic powder
1 tsp chili powder
1 tsp ground cumin
Chunky-style salsa, if desired

1.       Heat oven to 375 degrees.  In a large bowl, mix all ingredients except salsa.  Spoon mixture into ungreased 11x7-inch (2-quart) glass baking dish; pat into 9x5 loaf.
2.       Bake uncovered about 1 hour or until meat thermometer inserted in center of loaf reads 160 degrees.  Drain any liquid before slicing.  Serve with salsa.

For a spicier meat loaf, use the hot variety of Rotel instead of mild, or add a pinch of ground red pepper to the meat mixture.

1 Serving: Calories 200 (Calories from Fat 70); Total Fat 8g (saturated fat 3g; trans fat 0g); Cholesterol 65mg; Sodium 190mg; Total Carbohydrate 6g (Dietary Fiber 0g; Sugars 1g); Protein 26g % Daily Value: Vitamin A 6%; Vitamin C 6%; Calcium 4%; Iron 15%

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