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Name: Corn n Salsa Meat Loaf - Lf
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: Vegetable cooking spray; 3/4 c Finely chopped red bell; 1/2 c Finely chopped fresh; 1 ts Chili powder; 1/2 ts Salt; 1/2 ts Pepper; 1 1/2 lb Extra lean ground beef -; 8 oz Prepared polenta; see pantry; 3/4 c Corn kernels; drained; 1/2 c Tomato salsa; 1/4 c Egg substitute; or one-large; 1/4 c Tomato salsa; approximately; SIDE DISHES; 3 c Potatoes; sliced and boiled; 3 c Cooked lima beans; 3 c Applesauce; unsweetened

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INGREDIENTS

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

Servings

INSTRUCTIONS

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.

NOTES

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Corn n Salsa Meat Loaf - Lf

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

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.

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Nutrition

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Serving Size: 1 Serving (456g)
Recipe Makes: 6 Servings

Calories: 166
Calories from Fat: 6 (4%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 151.1mg		5 %
Potassium 654.6mg		17 %
Total Carbohydrate 35.8g		11 %
	Dietary Fiber 6.5g	26 %
	Sugars, other 29.3g
Protein 6.4g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 166

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