Salsa Turkey Meat Loaf
Turkey and salsa elevate everyday meat loaf to tender, juicy fare with up-to-date Mexican flair
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 278 |
| pro | 26 g |
| total fat | 15 g |
| sat. fat | 5 g |
| carb | 9 g |
| fibre | 1 g |
| chol | 154 mg |
| sodium | 557 mg |
| % RDI: | - |
| calcium | 11% |
| iron | 15% |
| vit A | 9% |
| vit C | 23% |
| folate | 9% |
-
2 eggs
3/4 cup (175 mL) medium chunky salsa
1/2 cup (125 mL) Italian bread crumbs
Half onion, grated
Half sweet green pepper, finely diced
1/2 tsp (2 mL) each chili powder and salt
1/4 tsp 1 mL) each dried thyme and pepper
1-1/2 lb (750 g) lean or extra-lean ground turkey or chicken
1/2 cup (125 mL) shredded Monterey Jack cheese
Preparation:
In bowl and using fork, beat eggs. Mix in 1/4 cup (50 mL) of the salsa, the bread crumbs, onion, green pepper, chili powder, salt, thyme and pepper. Mix in turkey.
Pat evenly into 8- x 4-inch (1.5 L) loaf pan. Spread remaining salsa over top. Bake in 375°F (190°C) oven until meat thermometer inserted in centre registers 185°F (85°C), about 1 hour and 20 minutes.
Sprinkle cheese over top; bake until melted, about 5 minutes. Let stand for 5 minutes; drain off fat.
Pat evenly into 8- x 4-inch (1.5 L) loaf pan. Spread remaining salsa over top. Bake in 375°F (190°C) oven until meat thermometer inserted in centre registers 185°F (85°C), about 1 hour and 20 minutes.
Sprinkle cheese over top; bake until melted, about 5 minutes. Let stand for 5 minutes; drain off fat.
Source
Canadian Living Magazine: February 2002
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