1 cup chopped onion

¾ cup hickory-flavored barbecue sauce (such as KC Masterpiece), divided

½ cup dry breadcrumbs

1 tablespoon chili powder

½ teaspoon hot sauce

1 (16-ounce) can kidney beans, drained

2 large egg whites, lightly beaten

¾ pound lean ground pork

Cooking spray


1. Preheat oven to 375°.

2. Combine chopped onion, 1/2 cup barbecue sauce, breadcrumbs, and next 4 ingredients in a large bowl; stir well. Crumble pork over bean mix­ture, and stir just until blended. Shape mixture into a 7½ -x 3½-inch loaf. Place loaf in an 11- x 7­ inch baking dish coated with     7 cooking spray. Spread remain­ing ¼ cup barbecue sauce over top of loaf. Bake at 375° for 45 minutes or until an instant-read thermometer registers 160°. Let stand 5 minutes before slicing.

Yield: 6 servings.


Exchanges: 2½ Lean Meat, 2 Starch


Per serving: CAL 297 (29% from fat); PRO 22.1 g; FAT 9 59 (sat 3g(; CARB 30.1g; FIB 3.1g; CHOL 47mg; IRON 3.3mg; SOD 569mg; CALC 72mg