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California Light Meatloaf

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Bread Meat Muffins


  • 1 lb Lean ground beef
  • 3/4 c Rolled oats -- old
  • Fashioned
  • 1/2 c Green bell pepper -- finely
  • Chopped
  • 1/3 c Onion -- finely chopped
  • 1/4 c Beef broth -- low sodium
  • 2 tb Fresh parsley -- finely
  • Chopped
  • 2 tb Tomato paste
  • 2 lg Egg whites -- lightly
  • Beaten
  • 2 Cloves garlic -- crushed
  • 1/4 ts Salt
  • 1/4 ts Fresh ground black pepper
  • 1/4 c Chili sauce


1. Heat oven to 350F.
2. In large bowl combine ground beef, oats, green pepper, onion, beef broth, parsley, tomato paste, egg whites, garlic, salt, and black pepper; using hands or wooden spoon, mix well.
3. Shape mixture into load aobut 8x4x2 1/2", rounding it on top; place in fat-free meat loaf pan (see note) or in foil-lined shallow baking pan. Brush with chili sauce; bake 50 to 60 minutes, just until juices run clear when loaf is pierced with skewer. Do not overbake.
4. Transfer meat loaf to serving platter; let stand 10 minutes before slicing.
NOTE: The removable insert in this pan allows any dirppings to drain away from meat loaf into bottom of pan. The pan is available in housewares stores nationwide.
Recipe By : Redbook - March, 1995
From: Western Mexican Cookbook