Tex-Mex Meat Loaf

• 1 tsp. vegetable oil
• 1 c. finely chopped onions
• 1 red pepper, diced
• 1 Tbsp. chili powder
• 1 tsp. cumin
• 1/4 tsp. ground red pepper
• 1 tsp. minced garlic
• 1 1/2 lb. extra lean (95%) ground beef
• 2 c. fresh bread crumbs
• 1 c. canned or frozen corn kernels, thawed
• 1/3 c. plus 2 Tbsp. ketchup
• 1/3 c. low-fat milk (1%)
• 1 large egg plus 1 large egg white
• 1 tsp. salt
• 1/2 tsp. pepper

1. Preheat oven to 350u0b0.
2. Heat oil in medium skillet over medium heat.
3. Add onions and red pepper; cook, stirring occasionally, until tender, 5 to 10 minutes.
4. Stir in chili powder, cumin, ground red pepper and garlic; cook 30 seconds more.
5. Transfer to large bowl and cool.
6. Add beef, bread crumbs, corn, 1/3 cup ketchup and the milk, egg and egg white, salt and pepper; mix well.
7. Pat into 9 x 5-inch loaf pan.
8. Spread remaining 2 tablespoons ketchup on top.
9. Bake 75 to 80 minutes.
10. Let stand 10 minutes before slicing.
11. Makes 8 servings.

vegetable oil, onions, red pepper, chili powder, cumin, ground red pepper, garlic, extra lean, bread crumbs, corn kernels, ketchup, lowfat milk, egg, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=537447 (may not work)