16 ounces ground 90% lean beef 1/4 cup yellow cornmeal -- (1 1/2 ounce) 1/2 cup finely chopped onion 1/2 cup chopped green bell pepper 1 3/4 cup Hunt's chunky tomato sauce -- (one 15-oz. can) divided. see recipe 1 1/2 teaspoon chili seasoning 1 tablespoon Brown Sugar Twin 1 teaspoon dried parsley flakes 1/4 teaspoon dried minced garlic
As Cliff and I have driven all across America to share my Healthy Exchanges recipes, we've thoroughly enjoyed tasting regional variations of traditional recipes. When I stirred cornmeal instead of bread crumbs into this meatloaf mix, it brought back tasty memories of our time in the Southwest.
1. Preheat oven to 350 degrees F. Spray an 8-by-8-inch baking dish with olive oil-flavored cooking spray. In a large bowl, combine meat, cornmeal, onion, green pepper, 1/4 cup tomato sauce and chili seasoning. Mix well to combine. Pat mixture into prepared baking dish. In a small bowl, combine remaining 1 1/2 cups tomato sauce, Brown Sugar Twin, parsley flakes, and garlic. Pour mixture evenly over meat loaf. Bake for 50 to 55 minutes. Place baking dish on a wire rack and let set for 5 minutes. Cut into 6 servings.
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