Taco Meatloaf Pizza with Zesty Salad
Prep time: 15 min
Total time: 30 min
Serves: 6
1
prepared thin pizza crust (12 in./30 cm)
3 tbsp
reduced-sodium tomato sauce
45 mL
1 tsp
seeded, finely chopped jalapeno pepper
5 mL
5 oz
Store-Made Mexican-Style Meatloaf, cooked according to package directions and crumbled (approx. 1 cup/250 mL crumbled meatloaf)
150 g
1 cup
halved cherry tomatoes
250 mL
1/4 cup
thinly sliced red onion
60 mL
1 1/2 cups
frozen corn kernels, thawed
375 mL
1/4 cup
grated Parmesan cheese
60 mL
8 cups
mixed greens
2 L
1/4 cup
olive oil
60 mL
2 tbsp
lime juice
30 mL
1 clove
garlic, minced
1/2 tsp
salt
2 mL
Per serving (1/6 of the recipe):
calories
320
fat
15 g
saturated fat
3.5 g
carbs
34 g
sugar
6 g
protein
13 g
cholestrol
15 mg
fibre
4 g
sodium
600 mg
Directions
-
Place crust on baking sheet or pizza pan. Spread with tomato sauce. Sprinkle with jalapeno, crumbled meatloaf, tomatoes, red onion, 1/4 cup (60 mL) corn and Parmesan cheese.
-
Bake in preheated 425˚F (220˚C) oven 12 min. or until crust is golden.
-
Meanwhile, place mixed greens and remaining corn in large bowl. In small bowl, whisk olive oil, lime juice, garlic and salt. Toss with greens and corn. Serve salad with pizza.
