Preheat oven to 350 degrees F (175 degrees C). Line a 9x5x2-inch (23x13x6-cm) loaf pan with parchment and spray with cooking spray.
In large bowl, combine cereal and beef broth. Let stand 2 minutes or until broth is absorbed and cereal softens.
In small bowl, combine, eggs, chili powder, salt and black pepper.
Add egg mixture, beef, onion, flour, celery, red pepper and parsley to cereal mixture. Mix together well. Press mixture well into prepared pan.
Bake in preheated oven until food thermometer reads 160 degrees F (71 degrees C) at centre of meatloaf, about 1 hour 15 minutes. Let stand 10 minutes before slicing. Turn onto serving platter and serve with Sweet Salsa Sauce.
For Sweet Salsa Sauce: In small saucepan, heat salsa and brown sugar to a boil. Simmer for 3 minutes, stirring occasionally.
Tip: This meat mixture is also enough to make 2 dozen mini-hamburgers, instead of meatloaf. For Southwest Sliders: Form the uncooked meat mixture into 3-inch (7.5 cm) patties. Heat a non-stick skillet, lightly coated with cooking spray, at medium heat. Cook patties in batches until food thermometer reads 160 degrees F (71 degrees C) at centre of patties - about 2 -3 minutes per side. Serve on toasted mini-hamburger buns with Sweet Salsa Sauce, above, along with fresh toppings and condiments, such as: shredded lettuce, diced onions, sliced tomatoes and avocado.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.