Southwestern Meat Loaf and Baked Potatoes

Southwestern Meat Loaf and Baked Potatoes Recipe
Photo: Oxmoor House

Yield:

4 servings (serving size: 2 slices meat loaf, 1 potato, and 2 tablespoons sour cream)

Recipe from

Cooking Light

Nutritional Information

Calories 411
Caloriesfromfat 18 %
Fat 8.2 g
Satfat 2.7 g
Monofat 3.2 g
Polyfat 0.7 g
Protein 34.2 g
Carbohydrate 50.7 g
Fiber 5.6 g
Cholesterol 70 mg
Iron 6.1 mg
Sodium 640 mg
Calcium 59 mg

Ingredients

1 pound ground round
1 cup frozen whole-kernel corn
1/2 cup picante sauce
1/3 cup regular oats
1/4 cup minced fresh cilantro
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 large egg white
Cooking spray
1/4 cup ketchup
4 medium baking potatoes (about 1 1/2 pounds)
1/2 cup fat-free sour cream
Freeze-dried chives (optional)

Preparation

Preheat oven to 375°.

Combine first 8 ingredients in a large bowl; stir well. Shape meat mixture into a 9 x 4-inch loaf on a broiler pan coated with cooking spray. Brush ketchup over meat loaf. Arrange potatoes around meat loaf on broiler pan.

Bake at 375° for 50 minutes. Let meat loaf stand 10 minutes before slicing. Split potatoes in half lengthwise; top with sour cream. Sprinkle with chives, if desired.

Note: To prepare the meat loaf in advance, shape the ground beef mixture into a loaf, wrap in heavy-duty plastic wrap, and freeze. Thaw overnight in refrigerator; bake as directed above.

Note:

Nancy Hughes,

April 1997
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