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Southwestern Turkey Meatloaf

Kraft Memeber Recipe
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Makes: 8-10 servings Total Time: 2 hr 15 min
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.
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.
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