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–+ servings

Mexican Turkey Meatloaf with Black Bean and Corn Salad

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Rett Main Course
Kategori Mexican
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground turkey
  • 1 large egg
  • ½ cup plain breadcrumbs
  • ½ cup shredded Monterey Jack cheese
  • ⅓ cup chunky salsa, divided
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 1 tablespoon olive oil
  • 1 cup canned black beans, rinsed and drained
  • 1 cup corn kernels, thawed if frozen
  • ½ red bell pepper, diced
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon lime juice
  • 2 tablespoons chopped fresh cilantro

fremgangsmåte
 

  • Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
  • In a large bowl, combine the ground turkey, egg, breadcrumbs, Monterey Jack, 2 tablespoons of the salsa, cumin, chili powder, garlic powder, and salt. Mix gently until evenly combined.
  • Shape the mixture into a compact loaf on the prepared baking sheet. Spread the remaining salsa over the top.
  • Bake until the center reaches 165°F on an instant-read thermometer, about 40 to 45 minutes. Let the meatloaf rest for 10 minutes before slicing.
  • While the meatloaf bakes, combine the black beans, corn, red bell pepper, red onion, lime juice, olive oil, and cilantro in a bowl. Toss gently and let the salad sit for a few minutes so the flavors can mingle.
  • Slice the meatloaf and serve with the black bean and corn salad.

merknader

For freezer meal prep, bake and cool the meatloaf, then freeze individual slices in an airtight container. Keep the salad separate and make it fresh after thawing, since the lime-dressed vegetables are best with their crisp texture.
Course: Main Course
Cuisine: Mexican
Equipment: Rimmed Baking Sheet, Parchment Paper, Large Mixing Bowl, Instant-Read Thermometer