Total Time
55mins
Prep 10 mins
Cook 45 mins

This is a wonderful tasting meatloaf that has a Mexican twist.

Ingredients Nutrition

Directions

  1. Preheat oven to 350ºF.
  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.
Most Helpful

5 5

This was a delicious meatloaf. For me, the 90% lean ground beef was perhaps a little too "prime" and the texture was somewhat dry. That made the salsa/sour cream sauce very key. For the meatloaf, I used crushed tortilla chips in place of the oats. I also used about 1/4 c. fresh parsley, and added salt, pepper and an egg. For the sour cream sauce, I found that 2 T. made it plenty rich and creamy. (I think 6 T. would be way too much). My salsa was very chunky so I whirled it in the mini-food-processor. We all enjoyed a southwest twist to meatloaf. I served it with cornbread, salad and rice. I just free-formed it in a baking dish (didn't use a loaf pan). It browned nicely and tasted wonderful with the sauce!