Corn N Salsa Meat Loaf - Lf Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Vegetable cooking spray,
VEGETABLES
3/4 cup: Finely chopped red bell pepper,
SEASONINGS
1/2 cup: Finely chopped fresh cilantro leaves,
1 tsp: Chili powder,
1/2 tsp: Salt,
1/2 tsp: Pepper,
MAIN INGREDIENTS
1 1/2 lbs: Extra lean ground beef, 10%fat
8 ounce: Prepared polenta, see pantry note
3/4 cup: Corn kernels, drained
1/2 cup: Tomato salsa,
1/4 cup: Egg substitute, or one-large
OPTIONAL TOPPINGS
1/4 cup: Tomato salsa, approximately
SIDE DISHES,
3 cup: Potatoes, sliced and boiled
3 cup: Cooked lima beans,
3 cup: Applesauce, unsweetened
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp