Mini Meat Loaves with Salsa
Makes 4 servings
8 sun-dried tomato halves (not packed in oil), chopped
3 tablespoons yellow cornmeal
2 garlic cloves, pressed
1/3 cup boiling water
15 ounces lean ground beef (10% or less fat)
1/2 cup minced onion
1/2 cup drained canned mild green chilies, chopped
1 medium jalapeno pepper, seeded and minced
1/4 cup egg substitute
2 tablespoons minced fresh cilantro or 1/2 teaspoon dried
oregano leaves
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup mild or hot salsa
Preheat oven to 375o F. Spray eight 2 3/4" muffin cups
with nonstick cooking spray.
In medium bowl, combine tomatoes, cornmeal, garlic and
boiling water; let stand 5 minutes.
Add beef, onion, chilies, jalapeno pepper, egg substitute,
cilantro, salt and black pepper to tomato mixture; mix well.
Fill each prepared cup with an equal amount of beef
mixture; partially fill remaining muffin cups with water
(this will help prevent muffin pan from warping and/or
burning). Bake 20-25 minutes, until cooked though. Remove
pan from oven and carefully drain off water (remember, it
will be boiling hot). Place meat loaves on large decorative
platter; top each with 1 tablespoon salsa.
EACH SERVING (2 MINI MEAT LOAVES) PROVIDES: 1 3/4
Vegetables, 3 1/4 Proteins, 1/4 Bread, 10 Optional Calories
PER SERVING: 256 Calories, 11 g Total Fat, 4 g Saturated Fat,
66 mg Cholesterol, 800 mg Sodium, 15 g Total Carbohydrate, 2 g
Dietary Fiber, 25 g Protein, 24 mg Calcium
Weight Watchers Points per serving: 6
Recipe from Weight Watchers Quick Meals