Mexican-Style Turkey Meatloaf
May 31, 2016
"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."
- 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
Preheat oven to 180C/160C fan forced.
Line a 19cm x 9cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles.
Combine mince, breadcrumbs and egg in a large bowl.
Process onion, carrot, celery, garlic, beans, corn, taco seasoning, cumin and half the coriander in a food processor until finely chopped.
Using hands squeeze excess liquid from vegetable mixture and then add to mince mixture, season and mix well.
Place mixture in prepared pan, level surface and brush meatloaf with tomato chutney.
Bake for 30 minutes and then top with cheese and bake for further 20 minutes or until cooked.
Top with tomato, chilli and remaining coriander.
Sprinkle sour cream with paprika and serve with meatloaf.
Tips & Variations
No special items needed.