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Healthy Tex Mex Meatloaf With Corn Salsa (meat)

1 pound ground dark meat chicken
1 cup oats (quick or old fashioned, uncooked)
One16-ounce jar mild salsa, divided
One15.25-ounce can whole kernel corn, drained, divided
1/2cup chopped onion
1 egg, lightly beaten
2 tablespoons finely chopped fresh cilantro or parsley, divided
1 teaspoon chili powder

Heat oven to 350. For meatloaf, combine ground chicken, oats, 3/4 cup salsa, 1/2 cup corn, onion, egg, 1 tablespoon cilantro and chili powder in large bowl, mixing lightly but thoroughly. Press into 8 x 4-inch loaf pan or shape into loaf and place in 8-inch square baking pan. Bake 50 minutes or until not pink in center and juices show no pink color. Let stand 5 minutes; drain off any juices before slicing. For salsa to serve with meatloaf, combine remaining salsa, corn and cilantro in medium bowl; mix well. Serve with meatloaf. Serves 4 to 5.