Mexican Meatloaf Diabetic Friendly Food

SLOW-COOKED MEXICAN MEAT LOAF

Steps:

• Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker. Coat strips with cooking spray., In a large bowl, combine 2 tablespoons ketchup, Worcestershire sauce, saltines, onion, garlic, paprika, salt, pepper and cayenne. Crumble beef over mixture and mix well. , Shape into a round loaf. Place in the center of the strips. Cover and cook on low until no pink remains and a thermometer reads 160°, 4-5 hours., Using foil strips as handles, remove the meat loaf to a platter., Spread remaining ketchup over top.,

MEXICAN MEATLOAF (DIABETIC-FRIENDLY)

Steps:

• 1. PREHEAT: Oven to 350 degrees F. COAT: 9x5x3-inch loaf pan with nonstick cooking spray.
• 2. IN: Large mixing bowl, combine oatmeal and 1 cup salsa. Let sit 5 minutes. ADD: Meat, onion, egg white, taco seasoning mix, and green chilies, mixing well.
• 3. TRANSFER: Meat mixture into prepared pan. BAKE: One hour or until meat is done. SPOON: Remaining 1/4 cup salsa and cheese, if desired, over top, and continue baking 5 minutes longer. LET: Stand at least 5 minutes before cutting.