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MEATLOAF.jpgA low-carb Mexican meatloaf dish perfect for the Acute Phase of the Medi-Weightloss Clinics® Program.


  • 2 freshly minced garlic cloves
  • 1/2 tsp salt
  • 1/2 tsp grond cumin
  • 1 tsp chili pepper powder
  • 8 ounces Ortega® diced green chile peppers
  • 1/2 cup light sour scream
  • 4 ounces Kraft® reduced fat Colby and Monterey Jack cheese
  • 1/2 cup Egg Beaters®
  • 2 pounds extra lean ground beef




  1. In a large bowl, mix the ground beef, Egg Beaters®, and spices together.
  2. Cut a lage square of waxed paper and roll out the ground beef mixture into a flat square.
  3. Sprinkle with half of the cheese and half of the green chili peppers.
  4. Roll the waxed paper, with the meatloaf in the middle, until it shapes into a loaf.
  5. Carefully unfold the waxed paper from the meatloaf and remove.
  6. Fold the ends of the meatloaf to the cheese and chiles will not spill out during cooking.
  7. Place in a loaf pan. Top with other half of cheese, green chiles and sour cream.
  8. Bake in oven at 400 degrees for 45 to 60 minutes.