Southwestern Turkey Meat Loaf

 

This recipe came from Better Homes and Gardens Magazine by Kaycee Mason

I made this in a spring form pan.  The only suggestions my family had for this was that it would make a really good burrito filling.

 

 

1/4 cup chopped onion

1 tbsp. vegetable oil (we used extra virgin olive)

1 cup uncooked long grain rice

1 tbsp. minced fresh garlic

1 14.5 oz. can beef broth

1 15oz. can black beans, rinsed and drained

2lbs. ground turkey

1 cup frozen whole kernel corn, thawed

1/2 cup bottled picante sauce

1/4 to 1/2 cup crushed tortilla chips or corn chips

1 tsp. taco seasoning

shredded cheese, chopped tomato, cilantro, sliced jalapeno, and/or lime wedges (optional)

1. In saucepan cook onion in hot oil over medium heat 5 minutes or until tender.  Stir in rice and garlic.  Cook and stir 5 minutes, until rice is brown.  Add broth.  Bring to boiling; reduce heat.  Simmer, covered, 10 to 15 minutes or until rice is tender.  Stir in beans; cool slightly, about 20 minutes.
2. Preheat oven to 350.  Line a 15x10x1-inch baking pan with parchment.  In bowl combine turkey, corn, picante sauce, chips and seasoning.  Stir in rice mixture.  In baking pan lightly pat turkey mixture into 10x5-inch loaf.  Bake 1 1/4 to 1 1/2, until an instant read thermometer inserted in the center registers 165F.  Let it stand for 10 minutes.  Sprinkle with cheese, tomato, cilantro and/or jalapeno and serve with lime, if desired.  Makes 8 to 10 servings.

I lined the spring form pan with the turkey mixture as a crust then I added the rice mixture.