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Mexican Miggy Meatloaf

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“A healthy meatloaf with tex-mex flare topped with homemade pico de gallo. Just to give some variety to my meatloaf.”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350°F.
  2. To make the Pico de Gallo, chop onions, green pepper, tomato and 1/2 of the cilantro and mix in a bowl with the lime juice and set aside.
  3. Combine the Ground Beef, remaining Cilantro, 1 cup of Pico de Gallo, Egg White, Oatmeal, Pepper, Seasoning Mix and 2 tablespoons of the Salsa into a large bowl.
  4. Pat into a 9 x 5 loaf pan. Bake 50-55 minutes.
  5. Serve topped with the remaining Pico de Gallo.

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