TEX-MEX MEATLOAF

Tex-Mex Meatloaf image

Chilies and cumin punch up the flavor in a comforting low-fat meatloaf. Grab leftovers for tomorrow's lunch sandwich.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 1h10m

Yield 6

Number Of Ingredients 8

Ingredients

1 1/2 lb extra-lean (at least 90%) ground beef
1 can (10 oz) diced tomatoes and green chilies, undrained
1/4 cup fat-free egg product
1/4 cup Progresso™ plain bread crumbs
1 teaspoon salt-free garlic-and-herb seasoning
1 teaspoon chili powder
1 teaspoon ground cumin
Old El Paso™ Thick 'n Chunky salsa, if desired

Steps:

Heat oven to 375°F. In large bowl, mix all ingredients except salsa. Spoon mixture into 11x7-inch (2-quart) glass baking dish; pat into 9x5-inch loaf.
Bake uncovered about 1 hour or until meat thermometer inserted in center reads 160°F. Drain any liquid before slicing. Serve with salsa.

Nutrition Facts : Calories 200, Carbohydrate 6 g, Cholesterol 65 mg, Fiber 0 g, Protein 26 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 1 g, TransFat 0 g