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–+ servings

Chipotle-Lime Mini Turkey Meatloafs with Black Bean and Corn Salad

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Rett Main Course
Kategori Mexican
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground turkey
  • 2 chipotle peppers in adobo sauce, finely chopped
  • Zest and juice of 2 limes, divided
  • 1 large egg
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 1/2 cups corn kernels, thawed if frozen
  • 1/2 small red onion, finely diced
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons olive oil

fremgangsmåte
 

  • Preheat the oven to 375°F and line a baking sheet with parchment paper.
  • In a large bowl, combine the ground turkey, chipotle peppers, half the lime zest, the egg, panko breadcrumbs, cumin, salt, and pepper. Mix gently with your hands until just combined.
  • Divide the mixture into eight equal portions and shape each into a small oval loaf. Place them on the prepared baking sheet.
  • Bake for 22 to 25 minutes until the internal temperature reaches 165°F.
  • While the meatloafs bake, make the salad. In a medium bowl, stir together the black beans, corn, red onion, cilantro, olive oil, remaining lime zest, and all the lime juice. Season with a pinch of salt if needed.
  • Serve two meatloafs per person with a generous scoop of the black bean and corn salad on the side.

merknader

Shape the loaves with a light hand to keep them tender. The salad tastes best when made right before serving so the corn and onion stay crisp. Leftovers reheat well in a 350°F oven for 8 minutes, and the salad can be refreshed with an extra squeeze of lime.
Course: Main Course
Cuisine: Mexican
Equipment: Mixing Bowl, Baking Sheet, Parchment Paper