Chilies and cumin punch up the flavor in a comforting low-fat meat loaf. Grab leftovers for tomorrow's lunch sandwich.
lb extra-lean (at least 90%) ground beef
can (10 oz) diced tomatoes and green chilies, undrained
cup fat-free egg product
cup Progresso™ plain bread crumbs
teaspoon salt-free garlic-and-herb seasoning
teaspoon chili powder
teaspoon ground cumin
Old El Paso™ Thick 'n Chunky salsa, if desired
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.
Bake uncovered about 1 hour or until meat thermometer inserted in center reads 160ºF. Drain any liquid before slicing. Serve with salsa.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.