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Tex-Mex Meatloaf with Corn Salsa

1 pound lean ground beef
1 cup Quaker® Oats (quick or old fashioned, uncooked)
1 (16-ounce) jar picante sauce or salsa, divided
1 (15.25-ounce) can whole kernel corn, drained, divided use
1/2 cup chopped onion
1 large egg, lightly beaten
2 tablespoons finely chopped fresh cilantro or parsley, divided use (optional)
1 teaspoon chili powder

1. Heat oven to 350°F. For meatloaf, combine beef, oats, 3/4 cup picante sauce, 1/2 cup corn, onion, egg, 1 tablespoon cilantro, if desired, and chili powder in large bowl, mixing lightly but thoroughly. Press into 8 x 4-inch loaf pan or shape into loaf and place in 8-inch square baking pan.
2. Bake 55 to 60 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color. Let stand 5 minutes; drain off any juices before slicing.
3. For salsa, combine remaining picante sauce, corn and cilantro in medium bowl; mix well. Serve with meatloaf.

Makes 8 servings.

Nutritional Information: 1/8 of recipe: Calories 250, Calories From Fat 100, Total Fat 11g, Saturated Fat 4g, Cholesterol 65mg, Sodium 575mg, Total Carbohydrates 23g, Dietary Fiber 2g, Protein 14g.

Recipe provided Courtesy of The Quaker Oatmeal Company.