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

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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


  • 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


  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.
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