Friday, May 1, 2009

WW Mexican Meatloaf

1/2 pound extra lean ground beef
1/2 pound lean ground turkey
2 large egg whites
2oz. cornbread stuffing dry mix(about 1 cup)
1 medium chopped onion
1/2tsp chili powder
1/4tsp ground cumin
4oz. can diced green chilies(mild)
8oz. canned mild enchilada sauce(red)

Preheat oven to 375 degrees. Coat a bread pan with cooking spray or a broiler pan. (I always use a bread loaf pan when I make a meatloaf). In a large bowl, mix beef, turkey, egg whites, stuffing mix, onion, chili powder, cumin, green chilies, and half of the enchilada sauce together. Place in bread pan or mold into a meatloaf shape & place on broiler pan. Cook for 1 hour, top with remaining enchilada sauce and bake for 5 minutes more. Makes 6 equal slices for 3 pts. per slice.

*Tera suggests La Victoria brand enchilada sauce, not quite as spicy.
*Target sells Laura's lean 4% beef which is actually less fat than ground turkey if you want to use a pound of lean beef instead of half beef/half turkey.

2 comments:

  1. JP and I tried this recipe and we both really liked it! Thanks Shelly!

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  2. I tried this recipe tonight and we really liked it. Even the kids liked it. I didn't think it was spicy at all. I used the Old El Paso mild enchilada sauce. Also, I doubled it to take dinner to Josh & Kodi, and thought that would be a good way to make it. Then you don't have to deal with 1/2 lb of meats, and just put one in the freezer-- or slice up the extra and freeze for lunches.

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