Good for your soul

I’ve never been much of a meatloaf person, but I was given this recipe as a healthy meatloaf to use as a lean meal and I made it for my husband and I. It was so good that I made it for my family and everyone really liked it. I usually make it ahead of time and freeze it before cooking for an easy meal when I need it.

The ingredients are very basic, and you just dump everything together and mix. After it bakes for 50 minutes, you put 1/2 cup salsa and 1/2 cup cheese on top (1/4 cup of each on each meatloaf- recipe makes 2 meatloaves) and return to oven for 10 more minutes. It you don’t want the cheese, its still yummy without it. Super easy! I freeze the cheese in a separate bag and put with the meatloaf so I have it when I need it. I also type out the instructions and wrap that with the meatloaf too so I have it handy when I pull it out of the freezer.

Meatloaf

2 Ibs 93% lean ground beef 2 eggs, beaten 1 tbsp taco seasoning 1/2 tsp salt 1/2 tsp black pepper 2 cans Rotel diced tomatoes and green chilies, well drained 1/2 cup bell pepper ~ any color, chopped 1/2 cup 2% Mexican style cheese, shredded

Topping:

1/2 cup salsa 1/2 cup 2% Mexican style cheese, shredded

Directions

Pre-heat oven to 375° F.

In a large bowl, mix the ground beef, beaten eggs, taco seasoning, salt, pepper, drained Rotel tomatoes, bell peppers and 1/2 cup of cheese until combined. Shape into two loaves on a 9 x 13 inch baking dish. Bake for 50 minutes.

Top each loaf with 1/4 cup salsa and 1/4 cup of cheese.

Bake an additional 10 minutes or until cheese is melted and meatloaves are done (165 degrees F). Divide each loaf into 3 servings (total of 6 servings between both loaves). Enjoy!

Notes Per Serving: 1 Lean, 1 Green, and 3 Condiments (still need 2 Greens per serving)