This is so not your mom's meatloaf! This one is made with ground turkey, a sweet and savory BBQ glaze and homemade corn salsa.
What You Need
Original recipe yields 10 servings
3-1/2 cups roasted corn kernels
1 cup chopped tomatoes
1/3 cup KRAFT Italian Vinaigrette Dressing
2 green onions, chopped
1 Tbsp. chopped fresh cilantro
1/2 cup plus 2 Tbsp. BULL'S-EYE Original Barbecue Sauce, divided
2-1/2 lb. ground turkey
2-2/3 cups STOVE TOP Everyday Stuffing Mix for Chicken
1 cup water
1/2 cup caramelized onions
1/3 cup chopped roasted poblano chiles
2 eggs, beaten
3 Tbsp. apricot preserves
3 Tbsp. GREY POUPON Dijon Mustard
1 tsp. chili paste
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Let's Make It
Heat oven to 375ºF.
Combine corn, tomatoes, dressing, onions, cilantro and 2 Tbsp. barbecue sauce. Refrigerate until ready to use.
Mix turkey, stuffing mix, water, onions, chiles, eggs and 1/3 cup of the remaining barbecue sauce just until blended; shape into loaf in shallow baking dish sprayed with cooking spray.
Bake 1 hour. After about 45 min., mix remaining barbecue sauce with preserves, mustard and chili paste in saucepan; cook on medium heat until heated through, stirring occasionally.
Brush meatloaf with barbecue sauce mixture; bake 20 to 25 min. or until done (165ºF). Let stand 5 min. before slicing and serving with the corn salsa.
How to Roast Corn
Cook 3 ears of corn on cob directly over gas flame 8 to 10 min. or until tender, turning constantly. Cut corn from cobs, then use as directed. Or, you can broil the ears of corn until roasted.
Prepare using peach preserves.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.