Recipe - California Light Meatloaf

1 pound Lean ground beef
Three fourths cup Rolled oats old
Fashioned
One half cup Green bell pepper finely
Chopped
1/3 cup Onion finely chopped
One fourth cup Beef broth low sodium
2 tablespoon Fresh parsley finely
Chopped
2 tablespoon Tomato paste
2 lg Egg whites lightly
Beaten
2 Cloves garlic crushed
One fourth teaspoon Salt
One fourth teaspoon Fresh ground black pepper
One fourth cup 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
fatfree meat loaf pan (see note) or in foillined 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip