Southwestern Meat Loaf and Baked Potatoes

Photo: Oxmoor House

Yield: 4 servings (serving size: 2 slices meat loaf, 1 potato, and 2 tablespoons sour cream)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 411
  • Calories from fat: 18%
  • Fat: 8.2g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.7g
  • Protein: 34.2g
  • Carbohydrate: 50.7g
  • Fiber: 5.6g
  • Cholesterol: 70mg
  • Iron: 6.1mg
  • Sodium: 640mg
  • Calcium: 59mg

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

  1. Preheat oven to 375°.
  2. 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.
  3. 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.
  4. 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.
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