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Tex-Mex Meatloaf

Makes: 8  servings Prep 25 mins Bake 350°F1 hr 15 mins Stand 10 mins

Ingredients

  • 1 cup  finely chopped onion
  • 1 red bell pepper, diced
  • 1 tablespoon  chili powder
  • 1 teaspoon  ground cumin
  • 1/4 teaspoon  ground red pepper
  • 1 teaspoon  minced garlic
  • 1 1/2 pounds  extra-lean (95 percent) ground beef, turkey breast, or chicken
  • 2 cups  fresh bread crumbs
  • 1 cup  canned or frozen, thawed corn kernels
  • 1/3 tablespoon  ketchup
  • 1/3 cup  low-fat (1 percent) milk
  • 1 large egg plus 1 large egg white
  • 1 teaspoon  salt
  • 1/2 teaspoon  freshly ground black pepper
  • 1 teaspoon  vegetable oil

Directions

1. Heat oven to 350 degree F. Heat oil in medium nonstick skillet over medium heat. Add onion and bell pepper; cook, stirring occasionally, until tender, 5 to 10 minutes. Stir in chili powder, cumin, garlic, and red pepper; cook 30 seconds more. Transfer to large bowl and cool.

2. Add beef, bread crumbs, corn, 1/3 cup ketchup, and the milk, egg and egg white, salt, and black pepper; mix well. Pat into 9x5-inch loaf pan. Spread remaining 2 tablespoons ketchup on top. Bake 75 to 80 minutes until an instant-read thermometer inserted in center of loaf registers 160 degrees F for beef; 165 degrees F for turkey or chicken. Let stand 10 minutes. Discard any drippings. Unmold and slice. Makes 8 servings.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)200,
  • Fat, total(g)5,
  • chol.(mg)69,
  • sat. fat(g)1,
  • carb.(g)19,
  • pro.(g)20,
  • sodium(mg)707,
  • Percent Daily Values are based on a 2,000 calorie diet