Title: Corn 'n' Salsa Meat Loaf - Lf
Categories: Beef, Meatloaf, Eat-lf
Yield: 6 Servings

Vegetable cooking spray

---------------------------------VEGETABLES---------------------------------
3/4 c Finely chopped red bell
-pepper

---------------------------------SEASONINGS---------------------------------
1/2 c Finely chopped fresh
-cilantro leaves
1 ts Chili powder
1/2 ts Salt
1/2 ts Pepper

------------------------------MAIN INGREDIENTS------------------------------
1 1/2 lb Extra lean ground beef -
-10%fat
8 oz Prepared polenta; see pantry
-note
3/4 c Corn kernels; drained
1/2 c Tomato salsa
1/4 c Egg substitute; or one-large

-----------------------------OPTIONAL TOPPINGS-----------------------------
1/4 c Tomato salsa; approximately
SIDE DISHES
3 c Potatoes; sliced and boiled
3 c Cooked lima beans
3 c Applesauce; unsweetened

Heat oven to 350F. Have ready a 13 x 9-in. baking dish and larger roasting
pan.

PANTRY NOTE: Prepared polenta can come in 12 and 16-oz ounce 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.

Coat a large nonstick skillet with vegetable oil spray. Add vegetables and
saute until slighty browned. Let cool. Stir in Seasonings and Main
Ingredients. Shape mixture, in baking dish, allowing a 1/2 inch gap between
the loaf and the pan. Set dish in roasting pan and add Topping. Place in
oven; add boiling water to come halfway up sides of baking dish. Bake until
center of loaf registers 160F on an instant-read thermometer. Remove dish
from roasting pan. Drain if necessary. Let loaf stand 5 minutes before
slicing.

RECIPE NOTES: Meatloaf with 1 large egg: 262 cals, 12g fat (41% cff). Mail
from kitpath@earthlink.net 11/17/98, menu suggested in a photogragh.

Recipe by: Woman's Day 9/98 : Christine Makuch (Healthy Cook)

Posted to EAT-LF Digest by kitpath@earthlink.net on Nov 17, 1998, converted
by MM_Buster v2.0l.