Cheddar Potato Topped Meatloaf
Adapted from
Ore-Ida, Potato Recipes
8 servings
| Meatloaf: | 1/4 tsp black pepper | ||
| 1 1/2 lbs ground chicken breast skinless | Topping: | ||
| 1 c onions, chopped | 3 c frozen mashed potatoes, prepared | ||
| 1 c bell peppers, chopped | 1 3/4 c fat-free milk | ||
| 1/3 c whole wheat crackers, crushed | 10 ozs frozen mixed vegetables, thawed | ||
| 1/4 c egg whites, slightly beaten | 1/4 tsp black pepper | ||
| 3 tbsps fat-free milk | 1/2 c low-fat cheddar cheese, shredded | ||
| 1 tsp thyme |
Preheat oven to 375. Prepare a 9" square baking pan with cooking spray; set aside. To prepare meatloaf, combine chicken, onions, bell peppers, crushed crackers, egg whites, three tablespoons milk, thyme, and 1/4 teaspoon black pepper. Mix well with hands. Press mixture into bottom of prepared pan. Bake loaf for one hour, or until loaf reaches 185 on a meat thermometer. Meanwhile, in a 2-quart microwave-safe dish, combine mashed potatoes, remaining milk, mixed vegetables, and remaining black pepper. Mix well. Spread over chicken mixture to edge of pan. Sprinkle with cheese. Broil four inches from heat five minutes, or until tip is lightly browned. Cut meatloaf into six rectangular pieces.
| Calories | 248 | %CFF | 21 % | |
| Total Fat | 4 g | Saturated Fat | 0.4 mg | |
| Protein | 26 g | Cholesterol | 55 g | |
| Carbohydrates | 21 g | Sodium | 375 mg | |
| Sugars | 5 g | Fiber | 3 g | |
|
4.4 WW Points | ||||
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Rated by 1 users (5.0)
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