Ingredients

• 4 sprays cooking spray
• 4 oz uncooked 93% lean ground beef
• ¼ cup canned corn kernels
• 4 tortilla chips, crumbled (about 4 tbsp)
• ¼ cup cilantro, chopped
• 1 small uncooked scallions, thinly sliced
• 1 large uncooked egg yolk
• 1 tsp chili powder
• ½ tsp kosher salt, divided
• ½ medium uncooked acorn squash, cut into thin (3/4-in) wedges, wedges halved
• ¼ tsp cumin seeds
• 2 tbsp fat-free salsa



Instructions

1. Preheat oven to 400°F. Coat a rimmed baking pan with cooking spray.
2. Combine beef, corn, crumbled chips, cilantro, scallion, egg yolk, chili powder, and 1/4 tsp salt in a medium bowl; form into a 1 1/4-inch-thick loaf. Place on one side of the prepared pan.
3. Arrange squash on another side of the pan and coat with cooking spray; sprinkle with remaining 1/4 tsp salt and cumin seeds.
4. Roast for 15 minutes. Flip squash; roast until meatloaf is cooked through and squash is tender, about 10 minutes more.
5. Serve meatloaf topped with salsa and squash on the side; serve with a lime wedge (optional).
6. Makes 1 Tex-Mex Mini Meatloaf with Roasted Acorn Squash serving.