Mexicali Meat LoafSubmitted by: KATRINIA17
IntroductionSpicy salsa gives this meat loaf character, and corn adds sweetness. If you double or triple this recipe to freeze, line the loaf pans with enough overhanging freezer-quality foil to wrap the baked loaves for the freezer. Spicy salsa gives this meat loaf character, and corn adds sweetness. If you double or triple this recipe to freeze, line the loaf pans with enough overhanging freezer-quality foil to wrap the baked loaves for the freezer.
# 1 pound extra-lean ground round beef
# 8 ounces ground turkey breast
# 3/4 cup salsa
# 3/4 cup soft bread crumbs
# 1 cup chopped onions
# 1/2 cup whole kernel corn
# 1 egg, lightly beaten
# 2 cloves garlic, minced
# 1 1/2 teaspoons chili powder
# 1/2 teaspoon ground cumin
# 1/4 teaspoon ground black pepper
# 1/8 teaspoon salt
# 1/4 cup reduced-sodium tomato sauce
# 1 tablespoon reduced-sodium ketchup
# 1 teaspoon sugar
Preheat the oven to 350Â°F.
In a large bowl, combine the beef, turkey, salsa, bread crumbs, onions, corn, egg, garlic, chili powder, cumin, pepper, and salt. Mix well. Form into a loaf. Place in a 9" x 5" no-stick loaf pan.
In a small bowl, combine the tomato sauce, ketchup, and sugar. Spread over the top of the meat loaf. Cover with foil and bake for 1 hour, or until a meat thermometer inserted into the thickest part of the meat loaf reads 160Â°F. Uncover and bake for 5 minutes, or until the top browns slightly. Let stand for 10 minutes before slicing.
To freeze, remove the cooled cooked loaf from the pan. Wrap with a double layer of freezer-quality foil. To use, thaw overnight in the refrigerator. Bake the foil-wrapped loaf at 350Â°F for 20 minutes, or until hot.
Nutritional Facts per serving
CALORIES 149.7 CAL
FAT 3.5 G
SATURATED FAT 1.1 G
CHOLESTEROL 74 MG
SODIUM 268.3 MG
CARBOHYDRATES 9.6 G
TOTAL SUGARS 3.1 G
DIETARY FIBER 1.5 G
PROTEIN 20.3 G
Number of Servings: 1
Recipe submitted by SparkPeople user KATRINIA17.