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RECIPE TYPE
Beef
SERVES
4
Prep Time: 15 min
Cook Time: 35 min
Total Time: 50 min
2/3 cup Longo’s Medium Salsa, divided
1 pkg (500g) Longo’s Fresh-Made Raw Beef Meatballs (12)
1 pkg (400g) Longo’s Kitchen Red Skinned Roasted
Garlic Mashed Potatoes
3/4 cup shredded old cheddar cheese
2 cans (341mL each) Longo’s Essentials Whole Kernel Corn, drained
Spread 1/3 cup of the salsa into bottom of 9-inch baking dish. Gather 3 of the meatballs and mix together to shape into a 4 x 2-inch rectangle; place into baking pan. Repeat with remaining meatballs to make another 3 rectangles. Bake in preheated 400°F oven for 15 minutes or until internal temperature reaches 160°F.
Spoon remaining salsa onto meatloaf slices. Top each with mashed potatoes and sprinkle with cheese. Cover lightly with foil and continue baking for about 20 minutes or until heated through, sauce is bubbly and cheese is melted.
Place corn in microwaveable bowl and cover with plastic wrap. Cook in microwave for 4 minutes or until hot. Drizzle with 1 tbsp Longo’s Extra Virgin Olive Oil and pinch each of salt and pepper; stir to combine. Serve corn with meatloaf.
Per serving (1/4 recipe): 520 calories
Protein 36g | Fibre 4g |
Fat 25g | Sugar 10g |
Carbs 36g | Sodium 920mg |
