KitchenAid 400 Mexican Meatloaf, Variation, Mexican Appetizer Meatballs, Small onion, chopped Egg

Mexican Meatloaf

1cup (235 ml) salsa, divided

2cups (475 ml) soft bread crumbs

1small onion, chopped

1 egg

1tablespoon (15 ml) Worcestershire sauce

1teaspoon (5 ml) dried thyme

1⁄2 teaspoon (2 ml) garlic salt

1⁄4 teaspoon (1 ml) pepper

1pound (455 g) lean ground beef

1⁄2 pound (225 g) ground turkey

Place 3⁄4 cup (175 ml) salsa, bread crumbs, onion, egg, Worcestershire sauce, thyme, garlic salt, and pepper in mixer bowl. Attach bowl and flat beater to mixer. Turn to STIR Speed, mix about 30 seconds. Add beef and turkey. Continuing on STIR Speed, mix about 45 seconds, or until blended.

Divide mixture into 3 equal parts. Shape each part into a loaf about 6x3x12-inches (15x7.5x30-cm). Place loaves on rack in shallow baking pan. Spoon remaining salsa on tops of loaves. Bake at 350°F (177°C) for 40 to 45 minutes, or until no longer pink in centre.

Yield: 6 servings (2 servings per loaf).

Per serving: About 167 cal, 11 g pro, 16 g carb, 6 g fat, 47 mg chol, 426 mg sod.

VARIATION

Mexican Appetizer Meatballs

Form meat mixture into 1-inch (2.5-cm) balls. Place in 13x9x2-inch (33x23x5-cm) rectangular baking pan. Bake at 400°F (204°C) for 20 to 25 minutes, or until no longer pink inside. Serve with salsa, if desired.

Yield: 18 servings (2 meatballs per serving).

Per serving: About 124 cal, 9 g pro, 11 g carb, 5 g fat, 36 mg chol, 287 mg sod.

23