California light meatloaf
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean ground beef |
| ¾ | cup | Rolled oats -- old |
| Fashioned | ||
| ½ | cup | Green bell pepper -- finely |
| Chopped | ||
| ⅓ | cup | Onion -- finely chopped |
| ¼ | cup | Beef broth -- low sodium |
| 2 | tablespoons | Fresh parsley -- finely |
| Chopped | ||
| 2 | tablespoons | Tomato paste |
| 2 | larges | Egg whites -- lightly |
| Beaten | ||
| 2 | Cloves garlic -- crushed | |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Fresh ground black pepper |
| ¼ | cup | Chili sauce |
Directions
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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