- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 275.8
- Total Fat: 14.3 g
- Cholesterol: 67.1 mg
- Sodium: 341.4 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 0.8 g
- Protein: 15.0 g
Southwestern Lightened Meatloaf with Chipotle GlazeSubmitted by: NIKI778
2 teaspoons extra-virgin olive oil
1 small zucchini, very finely diced
1 roasted red bell pepper, finely diced
1/2 cup corn kernels
5 cloves garlic, minced
1 teaspoon cayenne pepper
Kosher salt and freshly ground pepper
1 large egg, lightly beaten
1 tablespoon finely chopped fresh oregano (or 1 teaspoon dry)
1/4 cup chopped fresh cilantro
1 pound extra lean ground beef
1 cup panko breadcrumbs
1/2 cup shredded light Mexican blend cheese
3/4 cup ketchup
1/4 cup red wine vinegar
1 tablespoon chipotle in adobo, minced
2) Heat the oil in a large sauté pan over medium-high heat. Add the zucchini, season with salt and pepper and cook until the almost soft, about 5 minutes. Add garlic and sauté an additional 30 seconds to one minute. Remove from heat and stir in roasted red pepper, corn and cayenne. Set aside to cool.
3) Whisk the egg, oregano and cilantro together in a large bowl. Add beef, panko, cheese, 1/2 cup ketchup, and vegetable mixture. Mix until just combined.
4) Press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup red wine vinegar and chipotle in a small bowl. Pour the ketchup mixture over the top of the meatloaf. Bake for 1 to 1 1/4 hours. Let rest 10 minutes before slicing.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user NIKI778.