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Southwestern Meat Loaf and Baked Potatoes

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."

Rate/Review | Read Reviews (6)

Servings (Help)

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Original Recipe Yield 4 servings

Ingredients

1 pound ground round
1 cup frozen whole-kernel corn
1/2 cup picante sauce
1/3 cup regular oats
1/4 cup minced fresh cilantro
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 large egg white
cooking spray
1/4 cup ketchup
4 medium baking potatoes (about 1 1/2 pounds)
1/2 cup fat-free sour cream
freeze-dried chives

Directions

Preheat oven to 375 degrees.
Combine first 8 ingredients in a large bowl; stir well. Shape meat mixture into a 9 x 4-inch loaf on a broiler pan coated with cooking spray. Brush ketchup over meat loaf. Arrange potatoes around meat loaf on broiler pan.
Bake at 375degrees for 50 minutes. Let meat loaf stand 10 minutes before slicing. Split potatoes in half lengthwise; top with sour cream. Sprinkle with chives, if desired.

Footnotes

Reprinted with permission of Cooking Light® magazine. All rights reserved.
CALORIES 411 (18% from fat); FAT 8.2g (sat 2.7g, mono 3.2g, poly 0.7g); PROTEIN 34.2g; CARB 50.7g; FIBER 5.6g; CHOL 70mg; IRON 6.1mg; SODIUM 640mg; CALC 59