Title: California light meatloaf
 Categories: Meats, Breads, Muffins & r
      Yield: 6 Servings
 
      1 lb Lean ground beef
    3/4 c  Rolled oats -- old
           Fashioned
    1/2 c  Green bell pepper -- finely
           Chopped
    1/3 c  Onion -- finely chopped
    1/4 c  Beef broth -- low sodium
      2 tb Fresh parsley -- finely
           Chopped
      2 tb Tomato paste
      2 lg Egg whites -- lightly
           Beaten
      2    Cloves garlic -- crushed
    1/4 ts Salt
    1/4 ts Fresh ground black pepper
    1/4 c  Chili sauce
 
  1.  Heat oven to 350F.
  
  2.  In large bowl combine ground beef, oats, green pepper, onion, beef
  broth, parsley, tomato paste, egg whites, garlic, salt, and black
  pepper; using hands or wooden spoon, mix well.
  
  3.  Shape mixture into load aobut 8x4x2 1/2", rounding it on top;
  place in fat-free meat loaf pan (see note) or in foil-lined shallow
  baking pan. Brush with chili sauce; bake 50 to 60 minutes, just until
  juices run clear when loaf is pierced with skewer.  Do not overbake.
  
  4.  Transfer meat loaf to serving platter; let stand 10 minutes before
  slicing.
  
  NOTE:  The removable insert in this pan allows any dirppings to drain
  away from meat loaf into bottom of pan.  The pan is available in
  housewares stores nationwide.