Wednesday, June 13, 2012

Mexican Meat Loaf

This could definitely be my new go to meatloaf. It was so delicious that I wanted to keep eating it and I wished that I had made a double batch so we had more for leftovers... It is not your normal bread pan type of meatloaf, so make sure that you have an 11x7 pan ready!

Mexican Meat Loaf
(recipe found in Taste of Home Healthy Cooking)

1 large onion, chopped
1 large sweet red pepper, chopped
3 garlic cloves, minced
1 tablespoon olive oil
1 cup dry bread crumbs
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1 can (14 1/2 ounces) diced tomatoes with mild green chilies, divided
1/3 cup plain yogurt
1 egg, lightly beaten
2 pounds lean ground beef

In a large nonstick skillet, saute the onion, red pepper and garlic in oil until tender. Transfer to a large bowl. Stir in the bread crumbs, chili powder, salt, oregano, cumin, pepper, 2/3 cup diced tomatoes, yogurt and egg. Crumble beef over mixture and mix well. Shape into a loaf and place in an 11x7" pan coated with cooking spray. Spoon the remaining diced tomatoes over top. Bake, uncovered at 350 for 55-60 minutes or until no pink remains. Let stand 15 minutes before slicing.

Serves: 8
Points: 6 points per slice

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