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Southwestern Meat Loaf - 3 Points

Recipe By :JoAnna M. Lund

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
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

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.

Serving size (1/6 recipe)
According to the cookbook:
Per serving: 154 Cal, 6g Fat, 15g Pro, 10g Carb, 539mg Sod, 5mg Calc,
2g Fib
Healthy Exchanges: 2 Protein, 1 1/2 Vegetable, 1/3 Bread, 1 Opt. Cal.
Diabetic Exchanges: 2 Meat, 1 Vegetable, 1/2 Starch
Weight Watcher Points: 3

"Penny-Pinching Main Dishes Cookbook, page 139"
"Healthy Exchanges, Inc., 1998 ISBN 0-399-52426-6"
"6 servings"

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