Mexican Meatloaf Recipe

This has been one of my favorite recipes to make since starting weight watchers. You can either make it in one large "loaf" or you can make them in individual muffin tins. I double the recipe, make then in a 12-spot muffin tin and call them "meat muffins." Just a little piece of meaty heaven.

MEXICAN MEATLOAF:
Serves 6 (double the recipe to feed 12 or for leftovers)

Ingredients:
Cooking spray
1/2 pound extra lean ground beef
1/2 pound lean ground turkey breast
2 large egg whites
2 oz cornbread stuffing dry mix (about 1 cup)
1 medium chopped onion
1/2 tsp chili powder
1/4 tsp ground cumin
4 oz canned green chili peppers, diced
8 oz canned enchilada sauce

Instructions:
Preheat oven to 375ºF. Coat a broiler pan (or muffin tin) with cooking spray. In a large bowl, mix beef, turkey, egg whites, stuffing mix, onion, chili powder, cumin, chilies and half of enchilada sauce together in a large bowl. Shape into an oval with your hands and place on prepared boiler pan, or portion equally into the muffin tin. Cook for 1 hour, top with remaining enchilada sauce and bake for 5 more minutes. Slice into 6 pieces and serve.