If you’re looking for a new family dinner idea, this Southwestern Turkey Meatloaf is packed with protein and flavor and is super easy to make.
I’m not a huge ground turkey fan. The only time I’ve ever used it and liked it was when I made my spicy turkey burgers, and oh boy those were amazing because of a secret ingredient. I much prefer to make my meatloaf with ground beef and wrapped in bacon. Occasionally I like to try out healthier alternatives and I know ground turkey is not only lean and full of protein, but its pretty inexpensive too. I also find ground turkey rather bland on its own, so I added a ton of flavor and texture by mixing in things like crushed chips (or stale taco shells in my case), corn, black beans, green chile, and corn.
MY OTHER RECIPES
I had no idea how long to cook this thing, so I inserted my handy digital thermometer
I simply served this up with some avocado and sour cream and it was fantastic. I even took a piece of the cold leftovers and ate it for lunch the next day with a green salad and some fresh citrus cumin vinaigrette. You should try it!
- 1 pound ground turkey breast
- 1 pound ground turkey (dark meat)
- 1/2 cup crushed tortilla chips or taco shells
- 1 (15 ounce) can black beans, drained
- 1 (4 ounce) can diced green chile
- 1/2 cup frozen corn
- 1 egg, beaten
- 1 cup mexican blend (cheddar, jack, etc.) cheese, shredded
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- Preheat oven to 350 degrees F. Spray loaf pan with cooking spray.
- Mix all ingredients in large bowl. Add to loaf pan and shape into a loaf, cutting a diagonal pattern into the top with a sharp knife.
- Cook in preheated oven for 55-60 minutes until the internal temperature reaches 165 degrees F.
- Serve hot with avocado, sour cream, and/or salsa or serve cold on a sandwich or in a salad.
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