1/2 stick butter (4 tbsp.)
6 tbsp. hot salsa (Pace Picante)
1 tsp. chili powder
1 tsp. Mexican seasoning
1 tsp. mustard
3 tbsp. soup base
1 tbsp. parsley (or 2 tbsp. fresh)
1 tsp. garlic powder
1 tsp. sugar
1/4 c. water (with juice from corn)
1/2 c. ketchup
1 tsp. pepper
Lawry's salt
1 pkg. stuffing mix seasoning packet

Mix together these ingredients, bring to a boil, cook 2 to 3 minutes. Pour over 1 package Stove Top stuffing and set aside.

Add to stuffing mixture:

3 lg. eggs, beaten
2 lg. onions, chopped
3 tbsp. Parmesan cheese
1 (12 oz.) can niblets sweet corn
4 lbs. lean ground beef (22% less fat)

Place in 9"x12" ungreased pan. Bake 1 hour and 15 minutes in 350 degree oven.

COMPANY FROSTING:

3 tbsp. brown sugar
1 tsp. ground nutmeg
1 c. ketchup
1 tsp. prepared mustard

Combine and bring to a boil. Pour over meatloaf after loaf has been baking for about 45 minutes.