Mexican-Style Turkey Meatloaf

4
Servings
10m
Prep Time
50m
Cook Time
1h
Ready In


"This was part of a feature in Recipe + magazine for 10 ways with meatloaf and the other 9 require 1 quantity of this recipe, posted for You Want What!? A Recipe Posting Game 2016."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (569.2 g)
  • Calories 1156.4
  • Total Fat - 24.8 g
  • Saturated Fat - 10 g
  • Cholesterol - 164.7 mg
  • Sodium - 469.1 mg
  • Total Carbohydrate - 165.3 g
  • Dietary Fiber - 29.9 g
  • Sugars - 8.5 g
  • Protein - 73.5 g
  • Calcium - 391.1 mg
  • Iron - 8.5 mg
  • Vitamin C - 21.8 mg
  • Thiamin - 1.4 mg

Step 1

Preheat oven to 180C/160C fan forced.

Step 2

Line a 19cm x 9cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles.

Step 3

Combine mince, breadcrumbs and egg in a large bowl.

Step 4

Process onion, carrot, celery, garlic, beans, corn, taco seasoning, cumin and half the coriander in a food processor until finely chopped.

Step 5

Using hands squeeze excess liquid from vegetable mixture and then add to mince mixture, season and mix well.

Step 6

Place mixture in prepared pan, level surface and brush meatloaf with tomato chutney.

Step 7

Bake for 30 minutes and then top with cheese and bake for further 20 minutes or until cooked.

Step 8

Top with tomato, chilli and remaining coriander.

Step 9

Sprinkle sour cream with paprika and serve with meatloaf.

Tips & Variations


No special items needed.

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