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    Ranchero Meatloaf


    Source of Recipe


    JoAnna M. Lund


    Recipe Introduction


    Meatloaf if one of my favorite kitchen "mysteries," because each and every one has a formula that somehow cooks up a little differently-and pleases the palate in a fresh way! I made this one a little bit sweet and a little bit tangy, then topped it with melted cheese. Isn't this kind of kitchen chemistry fun?
    Serves 6


    List of Ingredients


    • 16 ounces ground 90% lean turkey or beef
    • 12 small fat-free saltine crackers, made into crumbs
    • 1 cup (one 8-ounce can) Hunt's Tomato Sauce*
    • 1 teaspoon JO's Chili Seasoning
    • 1/4 cup chunky salsa
    • 1 tablespoon Brown Sugar Twin
    • 1/3 cup (1 1/2 ounces) shredded Kraft Reduced Fat Chedder Cheese


    Instructions


    1. Preheat oven to 350 degrees. Spray a 8-by-8-inch baking dish with butter-flavored cooking spray. In a medium bowl, combine meat, cracker crumbs, 1/4 cup tomato sauce, and JO's Chili Seasoning. Mix well, using hands. Pat mixture into prepared baking dish. In a small bowl, combine remaining 3/4 cup tomato sauce, salsa, and Brown Sugar Twin. Spread mixture evenly over top of meatloaf. Bake 40 minutes. Sprinkle Chedder cheese evenly over top of partially baked meatloaf. Continue baking 10 minutes longer or until cheese melts. Place baking dish on a wire rack and let set 5 minutes. Cut into 6 servings.


    Final Comments


    HINT: 1) Substitute any reputable brand for JO's Chili Seasoning.
    2) I leave the degree of "hotness" of salsa to your personal choice.

    Each serving equals:
    HE: 2 1/3 Protein, 3/4 Vegetable, 1/3 Bread, 1 Optional Calorie
    *************************************************************
    159 Calories, 7gm Fat, 16gm Protein, 8gm Carbohydrate,
    456mg Sodium, 0gm Fiber
    *************************************************************
    DIABETIC: 2 Protein, 1 Vegetable

    "Arthritis Healthy Exchanges Cookbook pg. 186 or Healthy Exchanges Food Newsletter, March 1996 pg. 12"

 

 

 


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