Corn n Salsa Meat Loaf - Lf

Corn n Salsa Meat Loaf - Lf Ingredients

Vegetable cooking spray	8 oz Prepared polenta; see pantry
VEGETABLES	3/4 c Corn kernels; drained
3/4 c Finely chopped red bell	1/2 c Tomato salsa
SEASONINGS	1/4 c Egg substitute; or one-large
1/2 c Finely chopped fresh	OPTIONAL TOPPINGS
1 ts Chili powder	1/4 c Tomato salsa; approximately
1/2 ts Salt	SIDE DISHES
1/2 ts Pepper	3 c Potatoes; sliced and boiled
MAIN INGREDIENTS	3 c Cooked lima beans
1 1/2 lb Extra lean ground beef -	3 c Applesauce; unsweetened

Instructions for Corn n Salsa Meat Loaf - Lf

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 whats needed for this recipe and cut it into 1/4-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 1/2 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@earthlink.net 11/17/98, menu suggested in a photogragh. Recipe by: Womans Day 9/98 : Christine Makuch (Healthy Cook) Posted to EAT-LF Digest by kitpath@earthlink.net on Nov 17, 1998, converted by MM_Buster v2.0l.

Main Ingredient: BeefCuisine: Uncategorized

More like this...

Classic Meat Loaf - Lf

Chili-Bean Meat Loaf (Lf)

Meat Loaf with Nectarine Salsa

Corn Meat Loaf

Three Meat and Onion Meat Loaf W/bourbon-Onion Chili Sauce

Ingredient Insight - look inside this recipe