If you like moist meatloaf and light Mexican flavors, you’ll love this recipe.
It’s one of the more popular meals from my cookbook, The Shredded Chef, because it’s easy to make, tastes great when reheated, and has a balanced macronutritional profile.
Calories per Serving
Protein per Serving
Carbohydrates per Serving
Fat per Serving
1 pound lean ground turkey
1 pound lean ground chicken
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained and rinsed
1/2 (4 ounce) can fire-roasted diced green chilies
1 cup mild chunky salsa
1 (1 ounce) package dry taco seasoning mix
3/4 cup plain bread crumbs
3 egg whites
1 (28 ounce) can enchilada sauce, divided salt and ground black pepper to taste
Preheat the oven to 400 °F. Coat a 9 x 13 inch baking dish with cooking spray.
In a large mixing bowl, combine the ground turkey, ground chicken, black beans, corn, green chiles, salsa, taco seasoning, bread crumbs, and egg whites and mix thoroughly.
Form the mixture into a loaf shape and place inside the prepared baking dish, top with half of the enchilada sauce and place in the oven for 45 minutes.
Remove from the oven and top with the remaining enchilada sauce, return to the oven and bake until the meatloaf is no longer pink inside, about 10-15 minutes. A thermometer inserted into the center should read at least 160 °F.
What You End Up With
And it tastes as good as it looks! Enjoy!