It seems that about all we eat now is turkey and chicken. This is not a complaint, although I am on the lookout for some new recipes to mix things up a bit. I had an idea rattling round in my head for a few days, and decided that I was never going to find out if it was as good as I was thinking unless I bit the bullet and gave it a whirl!
I am always on the lookout for deals. Our local Food Lion begins to reduce meats more and more the closer to their sell by dates, and we got about 5 packs of taco seasoned ground turkey there several months ago. After using the first two in taco salads, I wanted something different to try with the others. I thought about meatloaf, and suddently, a recipe sprang to life in my mind….
Instead of traditional breadcrumbs, I used Masa, or corn flour, which ended up being a great choice. The flavor permeated the meatloaf, giving it a nacho like flavor. I also drained the salsa in a sieve for about 1 hour in the fridge before mixing it, to prevent it from being too wet.
It was great! Hubby loved it, and so did I. I was nervous about the consistency, but it turned out great, and the flavors worked out perfectly together.
Here’s a tip: When cooking your meatloaf, place it on a cooling rack, on a cookie sheet in your oven. That way, any fat will drip off of the loaf and down into the pan. There is nothing worse than a meatloaf swimming in a pool of grease when you pull it out to enjoy it. Don’t forget to spray the rack with cooking spray, to avoid the meatloaf sticking to it!
The perfect side dish to accompany this was another idea – honey lime carrots. These were a snap to prepare, and the flavors were very complimentary to the meatloaf.
Turkey Mexican Meatloaf
a Lobster And Fishsticks Creation
- 1 lb package of taco seasoned ground turkey – or ground turkey mixed thoroughly with an envelope of reduced sodium taco seasoning
- 1 cup of salsa, drained
- 3/4 c Masa (corn flour)
- 1 whole egg and 1 egg white
- juice of 1 lime
mix ingredients thoroughly and form into loaf
place on cooling rack over a cookie sheet, or pan of your choosing
bake at 350 for 40-50 minutes until done
Honey Lime Carrots
A Lobster and Fishsticks Creation
- 2 large carrots, thinly sliced – I used a mandolin slicer
- 2 tbsp olive oil
- 2 tsp Adobo
- juice of 1 line
- 2 tbsp honey
saute carrots in olive oil and Adobo until tender – about 15-20 minutes on medium high heat
remove from heat
add lime juice and honey and stir to coat