Southwestern Turkey Meatloaf
Makes:
8-10 servings
Total Time:
2 hr 15 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Chicken & Turkey Entrees
what you need
- 1/4 cup chopped onion
- 1 Tbsp. vegetable oil
- 1 cup uncooked long grain rice
- 1 Tbsp. minced garlic
- 1 can (14.5-oz.) chicken broth
- 1 can (15-oz.) black beans, rinsed and drained
- 2 lb. uncooked ground turkey
- 1 cup frozen whole kernel corn, thawed
- 1/2 cup salsa
- 1/4 to 1/2 cup crushed tortilla chips
- 2 tsp. taco seasoning
- Cooking spray
-
- Garnish with:
- KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
- Chopped tomato
- Fresh cilantro
- Sliced jalapeño
- Lime wedges
make it
1. In a saucepan cook onion in hot oil over medium heat 5 minutes or until tender. Stir in rice and garlic. Cook and stir 5 minutes, until rice is brown.
2. Add broth. Bring to boiling; reduce heat. Simmer, covered for 10 to 15 minutes or until rice is tender. Stir in beans; cool slightly, about 20 minutes.
3. Preheat oven to 350°F. Spray baking pan with cooking spray. In a bowl combine turkey, corn, salsa, chips, and seasoning. Stir in rice mixture. Lightly pat turkey mixture into a 10x5-inch loaf.
4. Bake 1 1/4 to 1 1/2 hours, until cooked through. Let stand 10 minutes. Sprinkle with garnishes as desired.
Notes
My family likes things on the spicy side so I always add an extra Tbsp. garlic, an extra tsp. taco seasoning and 1 tsp. red chili flacks.
I also recommend not using a loaf pan, using a larger pan and patting into a meatloaf shape in the center seems to cook better.
