Southwest Meat Loaf

recipe
"Since I was looking for a way to jazz up the traditional American meat loaf, I added Tex-Mex ingredients, and the result was fantastic. You can even use hot banana pepper rings, if you like." -Patricia Moed, Manchester, CT

Yield:

8 servings (serving size: 2 slices)

Recipe from

Cooking Light

Nutritional Information

Calories 239
Caloriesfromfat 41 %
Fat 10.8 g
Satfat 3.6 g
Monofat 3.6 g
Polyfat 3.2 g
Protein 23.1 g
Carbohydrate 10.6 g
Fiber 1.3 g
Cholesterol 96 mg
Iron 2.1 mg
Sodium 582 mg
Calcium 37 mg

Ingredients

1/2 cup seasoned breadcrumbs
1/2 cup finely chopped onion
1/4 cup chopped fresh cilantro
1/4 cup pickled banana pepper rings, finely chopped
1 tablespoon onion powder
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/2 teaspoon dried oregano
Dash of crushed red pepper
2 pounds ground turkey
2 large egg whites
Cooking spray
1 cup bottled salsa

Preparation

Preheat oven to 350°.

Combine first 11 ingredients. Divide meat mixture into 2 portions, and shape each portion into a (6 x 3-inch) loaf. Place loaves in a 13 x 9-inch baking dish coated with cooking spray; pour 1/2 cup salsa over each loaf. Bake at 350° for 1 hour or until a thermometer registers 165°. Let stand 10 minutes. Cut each loaf into 8 slices.

Patricia Moed,

Cooking Light

October 2004
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