Mexicali Meatloaf

Mexicali Meatloaf
1 cup chunky salsa -- divided, see directions
6 tablespoons fat free sour cream
16 ounce 90% lean ground beef
1/2 cup quick oats, uncooked
1 teaspoon dried parsley flakes
3/4 cup shredded Kraft reduced fat Cheddar Cheese - (3 ounces)

Preheat oven to 350° F. Spray a 9x5" loaf pan with olive oil flavored cooking spray.
In a medium bowl, combine 1/2 cup salsa and sour cream. Refrigerate. In a large bowl, combine meat, oats, remaining 1/2 cup salsa, parsley flakes and cheddar cheese. Mix well to combine.
Pat mixture into prepared baking dish. Bake for 45 to 50 minutes. Place baking dish on a wire rack and let set for 5 minutes. Cut into 6 servings. Serving size (1 slice) When serving, top each piece with 2 tablespoons sour cream mixture.

According to the newsletter: Per serving: 189 Cal, 9g Fat, 18g Pro, 9g Carb, 348mg Sod, 167mg Calc, 1g Fib Healthy Exchanges: 2 2/3 Protein, 2/3 Bread, 1/3 Vegetable, 15 Opt. Cal. Diabetic Exchanges: 2 1/2 Meat, 1 Vegetable, 1/2 Starch/Carbohydrate

WW Points: 4 pt.