Monday, January 24, 2011

Crazy-Good Turkey Taco Meatloaf

Yes, meatloaf... and it is crazy-good.  While at the grocery store this weekend, we came across ground turkey on sale, and I was inspired to make this Turkey Taco Meatloaf from the Hungry Girl cookbook.  (I love southwestern-style flavors, if you can't tell.)  Although I hadn't made it in awhile, I guessed the ingredients from memory... so it's definitely easy.  Oh, and I even made it after the disappointing Bears loss and a few beers.... so it is really fool-proof.

Like all recipes from Hungry Girl, this meatloaf is also a healthier version of the real deal with plenty of flavor.  Even if you eat multiple servings (and for a full meal, you probably will and should), you won't need to feel guilty.  Plus, it's a nice sneaky way to incorporate more veggies into your diet - one of my not-set-in-stone New Year's resolutions.  I haven't tried it, but I bet you could sub in any type of veggies, black beans, etc.

Crazy-Good Turkey Taco Meatloaf

1 pound raw extra-lean ground turkey
2 slices fat-free cheddar cheese (since I used a 9x9 pan instead of a loaf pan, I needed three pieces... and I used American cheese because it melts sooo nicely, even if it's not uber-healthy)
1/2 cup shredded fat-free cheddar cheese
1/2 cup canned sweet corn kernels
1/4 cup chopped green bell peppers
1/4 cup chopped onions
1/2 cup salsa
1/2 packet of taco seasoning mix, dry
(To be honest, I estimated all the above ingredients and it still turned out great!  No need to be exact...)

Salsa not pictured
Preheat oven to 375 degrees.

Cook peppers and onions for 3 minutes over medium heat in a pan sprayed with nonstick spray.

In a large bowl, combine onions and peppers with turkey, corn, and seasoning mix.  Spread half of the mixture evenly into the bottom of the loaf pan sprayed with nonstick spray (a loaf pan would be about 9'' by 5''... or in my case, use what you've got... a 9x9 pan and cook it up to 15 minutes less since it is not nearly as thick).

Layer two slices of fat-free cheese on top of the mixture (try to keep slices away from the pan's edges).  Evenly top with the remaining meat mixture.

Pour the salsa over the top of the loaf.  Cook in the oven for 30 minutes.

Top loaf with shredded cheese (which I accidentally did before cooking, as shown above, but it still turned out well).  Return loaf to the oven and cook for another 15 minutes.

Makes 6 servings (technically...)
Per serving (1/6th of loaf) if prepared as original recipe: 127 calories, 1 g fat, 688 mg sodium, 7 g carbs, 0.5 g fiber, 2 g sugars, 22 g protein

It may not look pretty, but it was delicious.  Scott was a fan too!  Let's just say there was not much left as far as leftovers.

Now I am off to yoga and fiction writing for the rest of the evening... hope everyone is staying warm!


  1. I love Hungry Girl and southwestern meals. Therefore, I'll definitely have to try this recipe! :)

  2. Amy - I think you will really like it!

  3. Melissa,

    I made this today and it was GREAT. I added black beans. I love forgiving recipes. Thanks for sharing. We will have to get you some loaf pans girl!. Love, Pat

  4. Awesome, it's great to know that you can add different ingredients and it still works out. I do need some loaf pans... still have some on our C&B registry. I should put our last couple gift cards to good use!

  5. This is on my list of meals for this week. Sounds so yummy!


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