This recipe is a "sight for sore eyes," in more ways than one! A traditional long lost comfort food favorite, this lightened version also offers the nutritional benefits of Lycopene (found richly in tomato-based foods), which many researchers believe aids in protecting healthy vision.
- Cooking spray
- ½ small onion chopped
- ¼ green bell pepper chopped
- 1 small garlic clove, minced
- ¼ cup chili sauce or ketchup, divided
- 6 ounces Cabot® 50% Reduced Fat Jalapeno Cheddar, grated (about 1½ cups)
- 6 ounces raw extra-lean ground beef
- 1 tablespoon maple syrup
- 1 teaspoon chili powder
- 6 crushed saltine crackers
- a dash of salt
- ¼ teaspoon black pepper
- Dash of Worcestershire sauce
- Dash of red pepper flakes
- 1 large egg, lightly beaten
1. Preheat oven to 350°F.
2. Coat a large nonstick skillet with cooking spray; place over medium heat. Add onion, bell pepper, and garlic; sautee 3 to 5 minutes or until tender. Combine onion mixture, 2 tablespoons chili sauce, ½ cup cheese and remaining ingredients in a medium bowl.
3. Spoon meat mixture into 4 muffin cups coated with cooking spray. Top evenly with remaining cheese. Bake at 350°F for 12 minutes; top with remaining 2 tablespoons chili sauce. Bake an additional 10 minutes or until a thermometer registers 160°F. Let stand for 5 minutes before serving.
**Tip: Don't be tempted to use a higher-fat ground beef. Using the leanest meat available helps ensure the right texture in this meatloaf since the juices don't drain away during cooking.
Calories 392, Total Fat 20g, Saturated Fat 8g, Cholesterol 209mg, Sodium 569mg, Carbohydrates 16g, Dietary Fiber 1g, Protein 37g, Calcium 190mg