Grande Meatloaf With Potato Stuffing

(5 points)

From: Cooking Healthy with the Kids in Mind

1 cup (2 1/4-oz.) instant potato flakes
2/3 cup hot water
1/3 cup FF sour cream
1 tsp. dried parsley flakes
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper (I didn't use this cause I figured the green things would send the kids screaming)
1/2 cup + 1 tablespoon dried fine bread crumbs
1 tsp. chili seasoning
1 cup (8-oz. can) tomato sauce
1 lb. ground lean turkey or beef (90% lean)
1/3 cup (1 1/2 oz.) shredded ( reduced fat ) cheddar cheese (I used mozzarella)
1 tablespoon brown sugar twin (I used the real thing cause I don't like the sugar twin)

Preheat oven to 350ºF. Spray a 9x5-in. loaf pan with olive oil flavored cooking spray.

In a medium bowl, combine potato flakes, water, sour cream and parsley flakes. Mix well and set aside. In a large bowl, combine onion, green pepper, bread crumbs, chili seasoning and 1/3 cup tomato sauce. Add meat. Mix well to combine. Pat half of mixture into prepared loaf pan. Spread potato mixture evenly over top. Pat remaining meat mixture over potato mixture. Stir cheddar cheese and brown sugar twin into remaining tomato sauce. Spoon sauce mixture evenly over top. Bake for 55 to 60 minutes. Place loaf pan on wire rack and let set for 5 minutes. Cut into 6 servings.

Each serving:
220 calories, 8 g fat, 18 g protein, 19 g carb, 502 mg sodium, 87 mg calcium, 2 g fiber
Diabetic: 2 meat, 1 starch/carb, 1 vegetable
5 WW points

NOTE: I used the Texas muffin pans instead of a loaf pan. Just did the same thing but used 6 muffin wells instead. The baking time was cut in half and then each person had their own little meat ball muffin. Worked great.