Salsa Meatloaf

Salsa Meatloaf

Am I starting on my New Year resolutions early or am I breaking out all the stops and getting ready for the calorie laden Christmas holidays where NOTHING...I say NOTHING will be off limits!!! Whatever the reason I was craving meatloaf but wanted a lighter but still flavourful rendition.

"Nothing says comfort food more than a piping hot slice of meat loaf served with mashed potatoes and gravy. Of course, the fat in a slice of meat loaf alone amounts to about 17 grams... even when you use lean ground beef. To lighten your standard recipe use extra-lean ground beef, rolled oats and vegetables (which increases the fibre) PLUS use a salsa topping instead of the usual high-sugar ketchup or chili sauce. Cooking the loaf free form on a baking sheet drains away the fat, which results in only 206 calories and 7 grams of fat per serving."

I served my meatloaf with some steamed sugar snap peas and some "smashed" potatoes that get their flavour factor from the onions and herbs.... minus the gravy...but look at all that BUTTER!!!!

**Salsa Meatloaf**

2 egg whites

1 cup (250 mL) large-flake rolled oats

1 onion, grated

1 cup (250 mL) grated zucchini

3/4 cup (175 mL) grated carrot

1/4 cup salsa (mild, medium or hot...your choice)

4 cloves garlic, minced

1 teaspoon (5 mL) Worcestershire sauce

3/4 teaspoon (4 mL) salt

1/2 teaspoon (2 mL) pepper

1-1/2 lb (750 g) extra-lean ground beef

1/2 cup (125 mL) salsa for top

In bowl, whisk egg whites lightly; stir in oats, onion, zucchini, carrot, garlic, Worcestershire sauce, salt, thyme, 1/4 cup salsa and pepper. Mix in beef.

Place on greased rimmed baking sheet; form into 13-inch (33 cm) long by 2-inch (5 cm) high oval loaf. Bake in 350°F (180°C) oven until browned, about 40 minutes.

Spread salsa over top; bake approximately another 20 minutes until meat thermometer registers 170°F (77°C).

Serves 8

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