Cookstr.com

Mexican Meatloaf

Updated February 23, 2016

Cookbook

1,000 Lowfat Recipes

Published by Houghton Mifflin Harcourt

This image courtesy of Joseph DeLeo

The salsa really perks up this meatloaf. You don’t need fresh salsa; a high-quality jarred brand will work just fine.

Makes:8 servings

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationhealthy, lactose-free, low-fat, peanut free, soy free, tree nut free

Mealdinner

Moodblue

Taste and Texturegarlicky, meaty, savory, spiced

Ingredients

  • 1¼ pounds lean ground turkey
  • ½ pound 10% fat ground beef
  • 2 egg whites
  • 2/3 cup dry breadcrumbs
  • 1 tablespoon white wine vinegar
  • 3 cloves garlic, minced
  • ¼ cup chopped scallions
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
  • ½ teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon dried oregano
  • 1 cup shredded zucchini
  • 1 cup salsa

Instructions

  1. 1) Combine all the ingredients except the salsa. Using your hands, squeeze together almost as if kneading bread, until evenly mixed.

  2. 2) Divide into two portions. Place each in an 8 × 4-inch loaf pan. Up to this point, the meatloaves can be made up to 1 day ahead of time if wrapped tightly and stored in the refrigerator.

  3. 3) Preheat the oven to 350°F. Top the meatloaves with salsa. Bake for 50 minutes to 1 hour.

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