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.
I had no idea how long to cook this thing, so I inserted my handy digital thermometer and took it out of the oven at the optimal temperature which was when it was cooked and safe to eat, yet moist and not dried out. WIN.
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.