Thursday, January 22, 2009

Southwest Turkey Mini Meatloaf......Review!

This is a recipe I found on theworldaccordingtoeggface.com. It is really good! A must try for us post-op'ers.



Shelly's Southwest Turkey Mini Meatloaf


1 Yellow Onion, diced
4 Green Onions, diced
3 cloves of Garlic, minced
1 1/4 pounds Ground Turkey, the average weight of 1 package
1/4 cup Italian Style Dry Bread Crumbs
1/4 cup Milk1 Egg, beaten
1/2 cup Corn, canned or frozen
1/2 cup Black Beans, rinsed & drained
1/2 cup Pico de Gallo (near the salsa in the refrigerated section)
1 Tablespoon Fresh Cilantro, chopped
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
Butter/Oil for sauteing



Saute onions till golden. Add garlic cook 1 more minute. Set aside to cool. Soak breadcrumbs in milk for 1 minute. Beat egg. Add egg and soaked breadcrumbs to ground turkey. Add cooled veggies and all remaining ingredients. Mix till combined.


Divide into 8 equal mounds. Form into mini meatloaves or if you have this super groovy pan like me use it. Bake for 45 minutes in a 350 degree oven. These freeze well either cooked or uncooked. You can serve the meatloaves as is.

Now, I added some salsa and fat free sour cream to the top of mine. I also didn't have the 8 mini-loaf dish to bake it in, so I used 5 of the aluminum mini-loaf dishes I got at Walmart. I sprayed the inside of them with Pam before baking. I froze 3 of them for later eating!


Here's a pic of how mine turned out:








I'm not a fan of ground turkey, but this was REALLY good. Hats off to eggface for another great creation!






Tanya

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