Mexicali Meatloaf

1 cup chunky salsa, divided
6 tablespoons fat free sour cream
1 pound 90% lean ground beef
1/2 cup quick oats, uncooked
1 teaspoon dried parsley flakes
3/4 cup shredded Kraft reduced fat Cheddar cheese

Preheat oven to 350 degrees F. Spray a 9 x 5-inch loaf pan with olive oil flavored cooking spray.

In a medium bowl, combine 1/2 cup salsa and sour cream. Refrigerate. In a large bowl, combine meat, oats, remaining 1/2 cup salsa, parsley flakes and Cheddar cheese. Mix well to combine.

Pat mixture into prepared baking dish. Bake for 45 to 50 minutes. Place baking dish on a wire rack and let set for 5 minutes.

Cut into 6 servings. Serving size 1 slice.

When serving, top each piece with 2 tablespoons sour cream mixture.

Per serving: 189 Cal, 9g Fat, 18g Pro, 9g Carb, 348mg Sod, 167mg Calc, 1g Fib

Healthy Exchanges: 2 2/3 Protein, 2/3 Bread, 1/3 Vegetable, 15 Opt. Cal

Diabetic Exchanges: 2 1/2 Meat, 1 Vegetable, 1/2 Starch/Carbohydrate

4 WW points

Source: Healthy Exchanges Food Newsletter