Welcome your family to the table with this Southwest-inspired meat loaf. It’s comfort food at its healthy best!
—MARY RELYEA CANASTOTA, NY
PREP: 25 MIN. • BAKE: 55 MIN. + STANDING • MAKES: 8 SERVINGS
1 large onion, chopped
1 large sweet red pepper, chopped
3 garlic cloves, minced
1 tablespoon olive oil
1 cup dry bread crumbs
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1 can (14 1/2 ounces) diced tomatoes with mild green chilies, divided
1/3 cup plain yogurt
1 egg, lightly beaten
2 pounds lean ground beef (90% lean)
1. In a large nonstick skillet, saute the onion, red pepper and garlic in oil until tender. Transfer to a large bowl. Stir in the bread crumbs, chili powder, salt, oregano, cumin, pepper, 2/3 cup diced tomatoes with green chilies, yogurt and egg. Crumble beef over mixture and mix well.
2. Shape into a loaf and place in an 11x7-in. baking dish coated with cooking spray. Spoon the remaining diced tomatoes over top. Bake, uncovered, at 350° for 55-60 minutes or until no pink remains and a meat thermometer reads 160°. Drain if necessary; let stand for 15 minutes before slicing.
PER SERVING 1 slice equals 296 cal., 13 g fat (5 g sat. fat), 98 mg chol., 672 mg sodium, 18 g carb., 3 g fiber, 26 g pro. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.