Yield: 6 Servings
|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||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