1 1/2 pounds 97% lean ground beef
3/4 cup onion, chopped finely
1/3 cup whole wheat cracker crumbs
2 egg whites, slightly beaten
3 tablespoons skim milk
1 tablespoon chili powder
3/4 teaspoon salt
3 cups mashed potatoes
1 11-ounce whole kernel corn with red and green peppers, drained and rinsed
1/4 cup green onions, thinly sliced
1/2 cup reduced fat Mexican-style cheese blend
Heat oven to 375 degrees F.
In large bowl, combine ground beef, onions, cracker crumbs, egg whites, milk, chili powder and salt. Mix lightly but thoroughly, and gently press into bottom of 9-inch square baking pan.
Bake meatloaf for 20 to 25 minutes or until no longer pink and juices run clear. Carefully pour off drippings.
Meanwhile, in medium bowl, combine all remaining ingredients except the cheese. Spread over meatloaf to edges of pan; sprinkle top with cheese.
Broil 3 to 4 inches from heat 3 to 5 minutes or until top is lightly browned; cut into 6 rectangular servings.
3/4 cup onion, chopped finely
1/3 cup whole wheat cracker crumbs
2 egg whites, slightly beaten
3 tablespoons skim milk
1 tablespoon chili powder
3/4 teaspoon salt
3 cups mashed potatoes
1 11-ounce whole kernel corn with red and green peppers, drained and rinsed
1/4 cup green onions, thinly sliced
1/2 cup reduced fat Mexican-style cheese blend
Heat oven to 375 degrees F.
In large bowl, combine ground beef, onions, cracker crumbs, egg whites, milk, chili powder and salt. Mix lightly but thoroughly, and gently press into bottom of 9-inch square baking pan.
Bake meatloaf for 20 to 25 minutes or until no longer pink and juices run clear. Carefully pour off drippings.
Meanwhile, in medium bowl, combine all remaining ingredients except the cheese. Spread over meatloaf to edges of pan; sprinkle top with cheese.
Broil 3 to 4 inches from heat 3 to 5 minutes or until top is lightly browned; cut into 6 rectangular servings.
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