Prep time: 15 minutes
(Ready in 1 hour 35 minutes)
1 1/2 pounds meatloaf mix (beef, pork and veal) or lean ground beef
3/4 cup Progresso Plain Bread Crumbs
1 egg
1 cup Old El Paso Thick 'n' Chunky Salsa
1 (4.5-ounce) can Old El Paso Chopped Green Chiles
2 tablespoons brown sugar
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
1 teaspoon unsweetened cocoa
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon chili powder
1 teaspoon lemon juice
Heat oven to 350 degrees.
In large bowl, combine meatloaf mix, bread crumbs and egg; mix well.
In medium bowl, combine all remaining ingredients; mix well. Add 3/4 cup of the salsa mixture to meat mixture; mix well. In ungreased 11/2- or 2-quart casserole or 9-by-5-inch loaf pan, shape meat mixture into loaf.
Bake at 350 degrees for 50 minutes. Remove from oven. Spoon remaining salsa mixture over top of loaf. Return to oven; bake an additional 20 to 30 minutes or until thoroughly cooked in center and meat thermometer registers 160 degrees. Makes 6 servings.
Nutrition information per serving: Calories, 290; calories from fat, 130; total fat, 14 grams; saturated fat, 5 grams; cholesterol, 110 mg; sodium, 740 mg; total carbohydrate, 18 grams; dietary fiber, 1 gram; sugars, 7 grams; protein, 22 grams.
Betty Boyle, Monroeville, Pa.
Thursday, February 24, 2000
