MEAT LOAF AND MEXICO
1-1/4 lbs extra-lean ground beef
4 cups hash browns, thawed
1 egg, lightly beaten, or egg substitute
2 Tbs dry vegetable soup mix
2 Tbs low-sodium taco seasoning
2 cups fat-free shredded cheddar cheese, divided
Mix together ground beef, hash browns, egg, soup mix, taco seasoning and 1 cup of cheese. Shape into loaf.
Line slow cooker with tin foil, allowing ends of foil to extend out over edges of cooker, enough to grab hold of and to lift the loaf out when it's finished cooking. Spray the foil with nonfat cooking spray.
Place loaf in cooker. Cover and cook on LOW 4 hours.
Sprinkle with remaining cheese and cover until melted.
Gently lift loaf out using foil handles. Allow to rest 10 minutes, then slice and serve.
Serves 6. Per serving: 350 calories (80 from fat), 9g total fat (3.5g saturated, 0g trans), 70mg cholesterol, 1040mg sodium (oooh, that's still alot!), 32g total carbs, 34g protein.
*recipe taken from Fix-It and Forget-It Big Cookbook