| 1 1/2 | lb extra-lean (at least 90%) ground beef |
| 1 | can (10 oz) diced tomatoes and green chilies, undrained |
| 1/4 | cup fat-free egg product |
| 1/4 | cup Progresso® plain bread crumbs |
| 1 | teaspoon salt-free garlic-and-herb seasoning |
| 1 | teaspoon chili powder |
| 1 | teaspoon ground cumin |
| Old El Paso® Thick 'n Chunky salsa, if desired |
| 1. | Heat oven to 375ºF. In large bowl, mix all ingredients except salsa. Spoon mixture into 11x7-inch (2-quart) glass baking dish; pat into 9x5-inch loaf. |
| 2. | Bake uncovered about 1 hour or until meat thermometer inserted in center reads 160ºF. Drain any liquid before slicing. Serve with salsa. |
| No changes. |
|
| You can make this meat loaf in a 9x5-inch loaf pan, but patting it into a loaf in a slightly larger pan allows a nice brown surface to form on the top and sides. |
|
| Small cans of tomatoes with green chilies are available in a couple of brands. They are sometimes found in the Mexican foods section and sometimes are with the canned vegetables. If you can't find a 10-ounce can, use a little more than 1 cup from a 14.5-ounce can of Mexican-flavor diced tomatoes. |
Nutrition Information:
200 ( 70); 8g ( 3g, 0g); 65mg; 190mg; 6g ( 0g, 1g); 26g 6%; 6%; 4%; 15% 1/2 ; 0 ; 3 1/2 1/2