Southwest Meat Loaf

"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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 239
  • Calories from fat: 41%
  • Fat: 10.8g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 3.2g
  • Protein: 23.1g
  • Carbohydrate: 10.6g
  • Fiber: 1.3g
  • Cholesterol: 96mg
  • Iron: 2.1mg
  • Sodium: 582mg
  • Calcium: 37mg

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

  1. Preheat oven to 350°.
  2. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Southwest Meat Loaf Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy