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7/2/08 5:35 P

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Tex-Mex Meatloaf
Serves 6

1 cup chunky salsa (mild, medium, hot) *
2 tbsp. Brown Sugar Twin
1/8 tsp. black pepper
1 tsp. Jo's Chili Seasoning
6 tbsp. (1 1/2 oz)dried fine bread crumbs
16 ozs. extra lean ground turkey or beef
1/2 cup frozen whole-kernel corn
1/4 cup reduced sodium ketchup
1/3 cup (1 1/2 oz.) shredded Kraft reduced fat Cheddar Cheese

Pre heat oven to 350 degrees. Spray a 9x5 in loaf pan with olive
oil flavored cooking spray. In a large bowl, combine 1/2 cup salsa,
Brown Sugar Twin, black pepper, Jo's Chile Seasoning, and bread
crumbs. Add meat and corn. Mix well to combine. Pat mixture into
prepared loaf pan. Bake for 45 minutes. In a samll bowl, combine
remaining 1/2 cup salsa and ketchup. Spread mixture evenly over
partialy baked meatloaf. Sprinkle Cheddar cheese evenly over top.
Continue to bake for 15 minutes. Place meatloaf pan on a wire rack
and let set for 5 minutes. Divide into 6 servings.

Each serving equals:
H.E.: 2 1/3 Pro., 1/2 Bread, 1/3 Veg., 12 Opt. Cal.

188 Calories, 8gm Fat, 16gm Pro.,13gm Ca., 408mg Sod., 64mg Cl.,
1gm Fi.

Diabetic: 2 Meat, 1 Starch/Carbohydrate

Hint: Substitute any reputable brand for Jo's Chili Seasoning

Because I have trouble with the Meatloaf's staying together, I added
one egg and some more bread crumbs. Seems to have worked for me.
The meatloaf stayed together. Jane
HE Newsletter, Feb2000

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