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Indian Meatloaf

Source of Recipe

JoAnna M. Lund Monthly Food Newsletter (January 1999)

Recipe Introduction

Walter Burt, Lincoln, NE, asked me to revise his favorite meatloaf. It wasn't long before this became a favorite of mine, too!
Serves 6

List of Ingredients

16 ounces ground 90% lean turkey or beef
1/2 cup (3 ounces) yellow cornmeal
1/2 cup chopped onion
1 cup (one 8-ounce can) tomatoes, finely chopped and undrained
1 cup (one 8-ounce can) cream-style corn
1/2 teaspoon dried sage
1/8 teaspoon black pepper


Instructions

8. Preheat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with butter-flavored cooking spray. In a large bowl, combine meat, cornmeal, onion, undrained tomatoes, corn, sage, and black pepper. Mix well to combine. Pat mixture into prepared loaf pan. Bake for 50 to 60 minutes. Place loaf pan on a wire rack and let set for 5 minutes. Cut into 6 servings.


Final Comments

Each serving equals:
HE: 2 Protein, 1 Bread, 1/2 Vegetable
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199 Calories, 7gm Fat, 15gm Protein, 19gm Carbohydrate,
259mg Sodium, 16mg Calcium, 2gm Fiber
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DIABETIC: 2 Meat, 1 Starch, 1/2 Vegetable

"Healthy Exchanges Food Newsletter, January 1999, pg. 4"





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