Recipe by Cooking Light magazine
"To prepare the meat loaf in advance, shape the ground beef mixture into a loaf, wrap in plastic wrap, and freeze. Thaw overnight in refrigerator; bake as directed below."
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frozen whole-kernel corn
minced fresh cilantro
1 1/2 teaspoons
large egg white
medium baking potatoes (about 1 1/2 pounds)
fat-free sour cream
This meatloaf didn't turn out as moist as other meatloafs I have made. The flavor was good and my husband really enjoyed it. I enjoyed the corn in it. I omitted the cilantro.
This recipe is incredibly quick and simple to make. But it tasted awful - neither my child nor my mother would touch it. It was too spicy.
The meatloaf was not bad, but it isn't a recipe that I will keep in my recipe box. I have had other meat loaves that have been much better. Very easy to make, like most meatloafs, my son liked it, but me and my wife weren't all that impressed.
The cilantro could be omitted, as it's very strong, and I added extra potatoes to make this low-fat but more filling. The loaf holds it's shape, much to my surprise, and even the picky eaters ate this up so fast that we didn't have leftovers!
Finally, a meal my husband raves about! I loved the addition of corn to the meatloaf, though it made it harder to get the meat to stick together in a loaf shape.
My family loved this meatloaf. I used crackers crumbled instead of the oats and cut back on the chili powder a little. My 7 year old loved it and asked for more three times!! I will keep this recipe as a favorite in our home.
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