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Tex-Mex Meatloaf

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By Betty Crocker Kitchens
Updated Oct 23, 2015
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Chilies and cumin punch up the flavor in a comforting low-fat meatloaf. Grab leftovers for tomorrow's lunch sandwich.

Tex-Mex Meatloaf

  • Prep Time 10 min
  • Total 1 hr 10 min
  • Servings 6
  • Ingredients 8
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Ingredients

  • 1 1/2 lb extra-lean (at least 90%) ground beef
  • 1 can (10 oz) diced tomatoes and green chilies, undrained
  • 1/4 cup fat-free egg product
  • 1/4 cup Progresso™ plain bread crumbs
  • 1 teaspoon salt-free garlic-and-herb seasoning
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • Thick & chunky salsa, if desired
Make With
Progresso Breadcrumbs

Instructions

  • Step 
    1
    Heat oven to 375°F. In large bowl, mix all ingredients except salsa. Spoon mixture into 11x7-inch (2-quart) glass baking dish; pat into 9x5-inch loaf.
  • Step 
    2
    Bake uncovered about 1 hour or until meat thermometer inserted in center reads 160°F. Drain any liquid before slicing. Serve with salsa.

Nutrition

200 Calories
8g Total Fat
26g Protein
6g Total Carbohydrate
1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
70
Total Fat
8g
13%
Saturated Fat
3g
16%
Trans Fat
0g
Cholesterol
65mg
22%
Sodium
190mg
8%
Potassium
470mg
13%
Total Carbohydrate
6g
2%
Dietary Fiber
0g
0%
Sugars
1g
Protein
26g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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