Prep: 25 min. Bake: 65 min. + standing
- 2 loaves (6 servings each)
3/4 cup uncooked instant brown rice
1 can (8 ounces) tomato sauce
1-1/2 cups Angry Tomato Salsa, divided
1 large onion, chopped
1 large egg, lightly beaten
1 celery rib, finely chopped
1/4 cup minced fresh parsley
2 tablespoons minced fresh cilantro
2 garlic cloves, minced
1 tablespoon chili powder
1-1/2 teaspoons salt
1/2 teaspoon pepper
2 pounds lean ground beef (90% lean)
1 pound ground turkey
1/2 cup shredded reduced-fat Monterey Jack cheese or Mexican cheese blend
- Preheat oven to 350°. Cook rice according to package directions; cool slightly. In a large bowl, combine tomato sauce, 1/2 cup Angry Tomato Salsa, onion, egg, celery, parsley, cilantro, garlic and seasonings; stir in rice. Add beef and turkey; mix lightly but thoroughly.
- Shape into two 8x4-in. loaves in a greased 15x10x1-in. baking pan. Bake until a thermometer inserted in center reads 165°, 1 to 1-1/4 hours.
Spread with remaining salsa and sprinkle with cheese; bake until cheese is melted, about 5 minutes. Let stand 10 minutes before slicing.
- Freeze option: Bake meat loaves without topping. Securely wrap and freeze cooled meat loaf in foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaves; place in a greased 15x10x1-in. baking pan. Reheat in a preheated 350° oven 40-45 minutes or until a thermometer inserted in center reads 165°; top as directed.
1 slice: 237 calories, 11g fat (4g saturated fat), 91mg cholesterol, 634mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.