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    Mary's Pourcupine Meat Loaf

    Source of Recipe

    Adapted from a Healthy Exchanges recipe

    Recipe Introduction

    Maybe not as healthy as the original recipe but very good. I used tomato soup instead of tomato sauce in this recipe. Added more salt too. My kids love this and it's an easy way to have Porcupine Meatballs without all the work. Very good.

    List of Ingredients

    1 pound extra lean ground beef
    1/2 cup instant rice
    1 cup finely chopped onion
    10 1/2 ounces tomato soup, condensed -- divided
    1/4 cup skim milk
    1/4 cup Splenda Granular
    1 1/2 teaspoons dried parsley
    1 teaspoon salt
    1/8 teaspoon pepper
    1/4 cup ketchup

    Preheat oven to 350 degrees F.

    Spray an 8 x 8-inch baking pan with nonstick cooking spray. In a large bowl, combine meat, rice, onion, 2/3 can of soup, milk, 1 tablespoon Splenda, parsley and pepper. Mix well. Pat into baking dish. Bake for 15 minutes. In a small bowl, combine remaining Splenda, soup and ketchup. Spoon over partially baked meatloaf. Continue baking for another 30 to 35 minutes. Place baking pan on a wire rack to cool 5 minutes before serving. Serves 6.





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