Mexican Meat Loaf
1cup (250 mL) salsa, divided
2cups (500 mL) soft bread crumbs
1small onion, chopped
1egg
1tbs (15 mL) Worcestershire sauce
1tsp (5 mL) dried thyme
1⁄2 tsp (2 mL) garlic salt
1⁄4 tsp (1 mL) pepper
1lb (500 g) lean ground beef
1⁄2 lb (250 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 6 x 3 x 12" (15 x 7.5 x
30 cm). Place loaves on rack in shallow baking pan. Spoon remaining salsa on tops of loaves. Bake at 350°F (180°C) for 40 to 45 minutes, or until no longer pink in center.
Yield: 6 servings (2 servings per loaf).
Per serving: About 167 cal, 11 g protein, 16 g carb, 6 g fat, 47 mg chol, 426 mg sodium.
VARIATION
Mexican Appetizer Meatballs
Form meat mixture into 1" (2.5 cm) balls. Place in 13 x 9 x 2" (33 x 22 x 5 cm) rectangular baking pan. Bake at 400°F (200°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 protein, 11 g carb, 5 g fat, 36 mg chol, 287 mg sodium.
Meat Loaf for a Crowd
Double the ingredients and mix in the 6 qt (5.68 L) mixer bowl.
Yield: 12 servings (1⁄2 loaf per serving).
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