Taco Loaf
- Meatloaf:
1 1/2 pounds 80% lean ground beef
3/4 cup QUAKER Oats (quick or old fashioned, uncooked)
1/2 cup thick and chunky salsa
1 large egg, lightly beaten
1 (1 to 1.25-ounce) package reduced-sodium taco seasoning mix
Toppings:
3/4 cup thick and chunky salsa
1/2 cup (2 ounces) shredded reduced-fat cheddar cheese
1-1/2 cups shredded lettuce
1/2 cup chopped tomato
1/2 cup sliced ripe olives
Reduced-fat sour cream (optional)
- Heat oven to 350°F.
- In large bowl, combine all meatloaf ingredients;
mix lightly but thoroughly. Press meatloaf mixture evenly into
8 or 9-inch square metal baking pan.
- Bake 40 to 45 minutes or until thermometer
inserted into center of meatloaf registers 160°F. Drain any
juices.
- Top with remaining 3/4 cup salsa and sprinkle
with cheese. Bake 5 minutes or until cheese has melted.
- Let meatloaf stand 5 minutes before cutting.
To serve, cut meatloaf into 6 squares. Top with lettuce, tomato,
olives and sour cream.
Makes 6 servings.
Nutritional Information: 1/6 of recipe:
Cal. 340, Fat 20g (Sat. Fat 8g), Chol. 105mg, Sodium 740mg, Carbo.
13g, Fiber 3g, Protein 27g.
Recipe provided Courtesy of The Quaker Oatmeal Company.
