This is a print preview of "Corn 'N' Salsa Meat Loaf Lf" recipe.

Corn 'N' Salsa Meat Loaf Lf Recipe
by Global Cookbook

Corn 'N' Salsa Meat Loaf Lf
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  Servings: 6

Ingredients

  • vegetable cooking spray
  • 3/4 c. finely minced red bell pepper
  • 1/2 c. finely minced fresh cilantro leaves
  • 1 tsp chili pwdr
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 lb extra lean grnd beef - 10%fat
  • 8 ounce prepared polenta see pantry note
  • 3/4 c. corn kernels liquid removed
  • 1/2 c. tomato salsa
  • 1/4 c. egg substitute or possibly one-large
  • 1/4 c. tomato salsa approximately SIDE DISHES
  • 3 c. potatoes sliced and boiled
  • 3 c. cooked lima beans
  • 3 c. applesauce, unsweetened

Directions

  1. Heat oven to 350F. Have ready a 13 x 9-in. baking dish and larger roasting pan.
  2. PANTRY
  3. NOTE: Prepared polenta can come in 12 and 16-ounce oz chubs. Remove what's needed for this recipe and cut it into 1/4-inch cubes. Chubs may be kept in the refrigerator for about 5 days.
  4. Coat a large nonstick skillet with vegetable oil spray. Add in vegetables and saute/fry till slightly browned. Let cold. Stir in Seasonings and Main Ingredients. Shape mix, in baking dish, allowing a 1/2 inch gap between the loaf and the pan. Set dish in roasting pan and add in Topping.
  5. Place in oven; add in boiling water to come halfway up sides of baking dish.
  6. Bake till center of loaf registers 160F on an instant-read thermometer.
  7. Remove dish from roasting pan. Drain if necessary. Let loaf stand 5 min before slicing.