Mexican Meatloaf (Freezer-friendly)
POINTS® Value | 4 Servings | 8 Preparation Time | 15 min Cooking Time | 65 min Level of Difficulty | Easy Turn up the heat on this zesty meatloaf by adding hot green chilies or chipotle peppers. Or swap the tomato sauce for your favorite hot salsa. 1 sprays cooking spray 1 1/2 pound uncooked lean ground beef (with 7% fat) 1 cup rolled oats 1 medium onion(s), finely chopped 1/2 tsp garlic powder 4 oz canned green chili peppers, mild, diced 1 large egg(s) 1 Tbsp chili powder 2 tsp ground cumin 8 oz canned tomato sauce, divided Instructions 1. Preheat oven to 375 F. Coat a loaf pan with cooking spray. 2. Combine all ingredients, except half of tomato sauce, together in a large mixing bowl; set remaining tomato sauce aside. Spoon meatloaf mixture into prepared pan and smooth top. 3. Bake for 60 minutes; spoon remaining sauce over meatloaf and cook 5 minutes more. Slice into eight pieces. Freezing and thawing instructions: If freezing meatloaf, bake meatloaf for 60 minutes only. Cool, remove from pan, wrap in foil and freeze. When ready to eat, thaw in refrigerator and reheat in oven at 350 F for 30 minutes. Top with 1/2 cup of tomato sauce and bake for 5 minutes more. [Non-text portions of this message have been removed] __._,_.___ Reply to sender | Reply to group | Reply via web post | Start a New Topic Messages in this topic (1) Recent Activity: Visit Your Group MARKETPLACE Find useful articles and helpful tips on living with Fibromyalgia. Visit the Fibromyalgia Zone today! -------------------------------------------------------------------------------- Stay on top of your group activity without leaving the page you're on - Get the Yahoo! Toolbar now. Switch to: Text-Only, Daily Digest . Unsubscribe . Terms of Use. __,_._,___ _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
