Sassy Salsa Meat Loaves
TOTAL TIME: Prep: 25 min. Bake: 65 min. + standing
YIELD: 2 loaves (6 servings each).
Here's a twist on classic meat loaf. You can make these loaves ahead, and they’ll last for a few days. Make meat loaf sandwiches with the leftovers, buns and a little Monterey Jack cheese. —Tasha Tully, Owings Mills, Maryland
Ingredients
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3/4 cup uncooked instant brown rice
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1 can (8 ounces) tomato sauce
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1-1/2 cups salsa, divided
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1 large onion, chopped
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1 large egg, lightly beaten
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1 celery rib, finely chopped
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1/4 cup minced fresh parsley
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2 tablespoons minced fresh cilantro
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2 garlic cloves, minced
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1 tablespoon chili powder
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1-1/2 teaspoons salt
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1/2 teaspoon pepper
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2 pounds lean ground beef (90% lean)
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1 pound ground turkey
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1/2 cup shredded reduced-fat Monterey Jack cheese or Mexican cheese blend
Directions
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1.
Preheat oven to 350°. Cook rice according to package directions; cool slightly. In a large bowl, combine tomato sauce, 1/2 cup salsa, onion, egg, celery, parsley, cilantro, garlic and seasonings; stir in rice. Add beef and turkey; mix lightly but thoroughly.
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2.
Shape into two 8x4-in. loaves in a greased 15x10x1-in. baking pan. Bake until a thermometer inserted in center reads 160°, 1 to 1-1/4 hours.
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3.
Spread with remaining 1 cup salsa and sprinkle with cheese; bake until cheese is melted, about 5 minutes. Let stand 10 minutes before slicing.
Nutrition Facts
1 piece: 237 calories, 11g fat (4g saturated fat), 91mg cholesterol, 634mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.
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