Mexicali Meatloaf

• 1 cup chunky salsa, divided, see directions
• 6 tablespoons fat free sour cream
• 16 ounces 90% lean ground beef
• 1/2 cup quick oats
• 1 teaspoon dried parsley flakes
• 3/4 cup shredded kraftlow-fat cheddar cheese (3 ounces)

1. Preheat oven to 350u0b0F.
2. Spray a 9x5" loaf pan with olive oil flavored cooking spray.
3. In a medium bowl, combine 1/2 cup salsa and sour cream.
4. Refrigerate.
5. In a large bowl, combine meat, oats, remaining 1/2 cup salsa, parsley flakes and cheddar cheese.
6. Mix well to combine.
7. Pat mixture into prepared baking dish.
8. Bake for 45 to 50 minutes.
9. Place baking dish on a wire rack and let set for 5 minutes.
10. Cut into 6 servings.
11. Serving size (1 slice) When serving, top each piece with 2 tablespoons sour cream mixture.
12. Healthy Exchanges: 2-2/3 Protein, 2/3 Bread, 1/3 Vegetable, 15 Opt.
13. Cal.
14. Diabetic Exchanges: 2 1/2 Meat, 1 Vegetable, 1/2 Starch/Carbohydrate WW- 4 Points per serving.

chunky salsa, sour cream, ground beef, oats, parsley flakes, shredded kraftlowfat

Taken from www.food.com/recipe/mexicali-meatloaf-81332 (may not work)