Tex- Mex Meatloaf
Tex- Mex Meatloaf – serves 6 at 4 pts each
1 ½ lbs lean beef
½ cup chunky salsa or pico de gallo
1 egg white, lightly beaten
1 tsp chili powder
1 tsp dried oregano
¾ tsp ground cumin
¾ tsp salt
1 cup shredded fat-free cheddar cheese
Preheat oven to 350* - spray a 4 by 8 loaf pan with non stick spray
Combine beef, ¼ cup salsa, egg white, chili powder, oregano, cumin and salt. Transfer half of the mixture to pan – top with cheese leaving ½ inch border along the edges. Sppon remaining mixture on top. Spread top with remaining ¼ cup salsa. Bake 65-70 minutes (internal temp of 160). Cut into 6 slices after letting stand for 5 minutes. Pure Comfort page 125 WW
1 ½ lbs lean beef
½ cup chunky salsa or pico de gallo
1 egg white, lightly beaten
1 tsp chili powder
1 tsp dried oregano
¾ tsp ground cumin
¾ tsp salt
1 cup shredded fat-free cheddar cheese
Preheat oven to 350* - spray a 4 by 8 loaf pan with non stick spray
Combine beef, ¼ cup salsa, egg white, chili powder, oregano, cumin and salt. Transfer half of the mixture to pan – top with cheese leaving ½ inch border along the edges. Sppon remaining mixture on top. Spread top with remaining ¼ cup salsa. Bake 65-70 minutes (internal temp of 160). Cut into 6 slices after letting stand for 5 minutes. Pure Comfort page 125 WW
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