California light meatloaf

Yield: 6 Servings

Measure Ingredient
1 pounds Lean ground beef
¾ cup Rolled oats -- old
½ cup Green bell pepper -- finely
⅓ cup Onion -- finely chopped
¼ cup Beef broth -- low sodium
2 tablespoons Fresh parsley -- finely
2 tablespoons Tomato paste
2 larges Egg whites -- lightly
2 Cloves garlic -- crushed
¼ teaspoon Salt
¼ teaspoon Fresh ground black pepper
¼ cup Chili sauce

1. Heat oven to 350F.

2. In large bowl combine ground beef, oats, green pepper, onion, beef broth, parsley, tomato paste, egg whites, garlic, salt, and black pepper; using hands or wooden spoon, mix well.

3. Shape mixture into load aobut 8x4x2½", rounding it on top; place in fat-free meat loaf pan (see note) or in foil-lined shallow baking pan.

Brush with chili sauce; bake 50 to 60 minutes, just until juices run clear when loaf is pierced with skewer. Do not overbake.

4. Transfer meat loaf to serving platter; let stand 10 minutes before slicing.

NOTE: The removable insert in this pan allows any dirppings to drain away from meat loaf into bottom of pan. The pan is available in housewares stores nationwide.

Recipe By : Redbook - March, 1995 From: Western Mexican Cookbook


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