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Friday, April 10, 2020

Southwest Meatloaf

I know how hard it is these days of the Coronavirus stay at home orders. I've been lucky in that I was already working from home so my routine didn't change much. I can't go to the gym or out to dinner/dancing so I've been sticking to workouts at home. And, of course, keeping up with the healthiest cooking I can prepare. Groceries have been delivered or I've picked up with no contact. At times, it's been difficult to get in the food I'm used to. 

I was able to score some ground chicken last week so I came up with this recipe based on what I had in the fridge and pantry. Ground chicken needs help but adding other tasty items with spices, you really cannot tell the difference. And it's much leaner! 


  • 2 cloves garlic, minced
  • 1/2 large bell pepper, diced
  • 1 small onion, diced
  • 1 lb lean ground chicken
  • 1 - 8 oz can tomato sauce
  • 1/2 can black beans, drained and rinsed
  • 1/2 can corn
  • 2 egg whites
  • 1/2 cup quick cooking oats
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp chili powder
  • 2 tbsp. ketchup
  • 1/4 cup shredded reduced fat Mexican blend cheese

If you like a little kick, feel free to add a bit of cayenne pepper to the mix!! 


  1. Preheat oven to 400. Spray a loaf pan with cooking spray. 
  2. Spray a large skillet with cooking spray and add the bell pepper, onion and garlic. Cook until soft, about 5 minutes
  3. Meantime, in a large bowl, add all the other ingredients except for the cheese. Let the bell pepper mixture cook for a few minutes and then add to the bowl and mix thoroughly. 
  4. Transfer to the loaf pan and top with ketchup. 
  5. Bake for 45 minutes then sprinkle with the cheese. Pop back in the oven for 5 minutes to let the cheese melt. 

This recipe makes 5 servings at 268 calories each. I served mine with some brown rice on the side. 

This is also a freezer friendly recipe. 

Please stay safe everyone and I hope this recipe makes it's way onto your table! 


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