I never really liked meatloaf when I was a kid, unless it was smothered in ketchup and served on bread. I think it’s because my mom enjoys her proteins cooked until they resemble charcoal, whereas I prefer meat to have…uh…flavor? Not a slight on Mama-San, I’m just a medium-rare kinda girl. So the first time I made a meatloaf I looked around for a good recipe, one that I wouldn’t just want to eat on a sandwich. Something different than the usual ‘ground beef/bread crumbs/eggs/onion/ketchup’ variety. I made Cheeseburger Meatloaf, which I have to say, I love. It has cheddar cheese and (can you believe it?) diced up pickles in it, and it’s really tasty. I wish I could find the recipe online but it seems to have disappeared.
Where am I going with this?
Oh, right. A few weeks ago I was in the mood for meatloaf but something sorta Tex-Mex too. A few minutes later, boo-yah, I came up with this, the meatloaf of friggin’ champions, my Southwestern Turkey Meatloaf. You should make it this week.
Southwestern Turkey Meatloaf
- 1 pound Low Fat Ground Turkey
- 1 whole Egg
- 2 Tablespoons Frozen Goya Brand Sofrito, Thawed
- 1 can 15 Oz. Black Beans
- 8 ounces, weight Grated Monterey Jack Cheese
- ½ cups Bread Crumbs
- 2 Tablespoons Chopped Fresh Cilantro
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika
- ½ teaspoons Salt
- ½ teaspoons Fresh Ground Pepper
- 14 ounces, fluid Enchilada Sauce (can)
Preheat oven to 350 degrees. Line a sheet pan (with raised edges) with parchment paper.
Mix egg and Sofrito in a large bowl. Drain and rinse black beans. Add beans to the egg mixture and mash, just to break up the beans. Add cheese, bread crumbs, cilantro, and spices and mix together. Add ground turkey and mix thoroughly, being careful not to over-mix.
Spray a loaf pan with nonstick spray. Press meat mixture into the pan firmly, to form a loaf. Turn meatloaf out onto the parchment-lined sheet pan. Cover meatloaf with enchilada sauce and bake for 45 to 60 minutes, or until it reaches an internal temperature of 160 degrees.
Serve with warm corn and black bean salsa on the side.
Warm Corn and Black Bean Salsa
- 1 bag (10 To 12 Oz.) Frozen Yellow Corn, Thawed
- 1 can (15 Oz.) Black Beans, Drained And Rinsed
- ½ whole Medium Red Onion, Diced
- 1 whole Jalapeno, Seeded And Diced Fine
- 1 Tablespoon Cilantro, Chopped
- 2 Tablespoons Fresh Lime Juice
- ½ teaspoons Salt
- ¼ teaspoons Ground Pepper
- 1 Tablespoon Vegetable Oil
Heat oil in a pan. Saute corn for 3 to 5 minutes, until slightly browned. Add beans, onion, and jalapeno and cook for 3 minutes more. Stir in cilantro and lime juice, season with salt and pepper, and serve.