Santa Fe Meat Loaf

Santa Fe Meat Loaf Recipe
Becky Luigart-Stayner
Slicing the loaf reveals a hidden layer of cheese. Leftovers are especially good on a sandwich. Serve with tossed green salad and corn bread.

Yield:

6 servings (serving size: 2 slices)

Recipe from

Nutritional Information

Calories 288
Caloriesfromfat 33 %
Fat 10.5 g
Satfat 4 g
Monofat 3.3 g
Polyfat 1.6 g
Protein 31.5 g
Carbohydrate 14.8 g
Fiber 1.4 g
Cholesterol 88 mg
Iron 2.2 mg
Sodium 876 mg
Calcium 256 mg

Ingredients

Cooking spray
1/2 cup chopped onion
1/3 cup finely chopped red bell pepper
1 teaspoon chili powder
1/2 teaspoon ground cumin
4 garlic cloves, minced
1 tablespoon minced canned chipotle chile in adobo sauce
1/2 pound 7% fat ground turkey
1 pound ground turkey breast
3/4 cup dry breadcrumbs
2/3 cup mild chunky salsa, divided
1 teaspoon dried oregano
6 slices 30%-less-fat center-cut bacon (such as Oscar Mayer), cooked and crumbled
2 large egg whites
3/4 cup (3 ounces) reduced-fat finely shredded Mexican-style four cheese blend (such as Kraft 2% milk)

Preparation

Preheat oven to 350°.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, chili powder, cumin, and garlic to pan; sauté 1 1/2 minutes or until onion is tender. Stir in chipotle chile; sauté 30 seconds. Remove from pan; cool. Combine onion mixture, turkey, turkey breast, breadcrumbs, 1/3 cup salsa, oregano, bacon, and egg whites in a large bowl.

Place half of turkey mixture in an 8 x 4-inch loaf pan coated with cooking spray. Arrange cheese over top, leaving a 1/2-inch border around outside edges. Arrange remaining turkey mixture over cheese, pressing edges to pack. Spread the remaining 1/3 cup salsa over top of meat loaf. Bake at 350° for 1 hour and 25 minutes or until a thermometer registers 165°. Let stand 10 minutes. Remove from pan; cut into 12 slices.

Note:

David Bonom,

March 2006
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