Mexican Meatloaf

Follow this blog with Bloglovin’

CONFESSION….

I don’t know what has happened. But it appears that I have not been eating enough vegetables lately! Many of my pictures in the last week or so have been of fruit, carbs, and some form of protein.

This needs fixed. I promise my Instagram will be flowing with meals in the vegetable department ASAP. For now, here is what I’ve pieced together for What I Ate Wednesday!

So maybe it isn’t quite so terrible, I have had a few salads lately. But I can definitely improve.

[breakfast] one egg + two egg white scramble with asparagus, mushroom, red onion, a bit of mozzarella, a piece of toast with PB [snack] toast with a little bit of coconut butter, and half an apple [lunch] chicken breast with avocado, cherry tomato, reduced fat Feta crumbles, spinach, and homemade Ranch dressing [snack] Garlic & Herb Light Laughing Cow and whole wheat crackers

and for [dinner]….

Meatloaf is a favorite around here that doesn’t get made as often as it should. This was a fun twist on a regular turkey meatloaf that also made for great leftovers! Can’t ever hurt to spice up a recipe!

Top your meatloaf with avocado or guacamole, Chobani, Roma tomato, salsa, and cheddar cheese. Or any of your other favorite toppings!

Mexican Meatloaf

Ingredients

  • 20 oz lean ground turkey
  • 8 oz black beans, drained and rinsed if from can
  • 8 oz corn
  • 1/2 can of regular Ro*Tel
  • 1/2 cup red onion, diced
  • 1 1/2 cups panko
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 whole egg
  • 1 egg white
  • 3 extra tablespoons of Rotel

Instructions

  1. Preheat oven to 400 degrees.
  2. Puree panko bread crumbs until smooth.
  3. In a big bowl, mix all the ingredients together. Grease a bread pan, and form ground turkey mixture into a loaf. Or, use a greased 9 x 9 baking pan, and form mixture into a ball, squishing down to fit the pan.
  4. Puree the egg white and extra Rotel. Brush or spoon on top of the meatloaf, covering the entire loaf.
  5. Bake for about 1 hour and 15 minutes, or until internal temperature reads 160. I usually check every 5 minutes after it’s been in for an hour.
  6. Have a Mexican food fiesta!

Happy What I Ate Wednesday! Ole!

Back to Top