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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Slicing the loaf reveals a hidden layer of cheese. Leftovers are especially good on a sandwich. Serve with tossed green salad and corn bread. Ingredients:
cooking spray |
1/2 cup chopped onion |
1/3 cup finely chopped red bell pepper |
1 teaspoon chili powder |
1/2 teaspoon ground cumin |
4 garlic cloves, minced |
1 tablespoon minced canned chipotle chile in adobo sauce |
1/2 pound 7% fat ground turkey |
1 pound ground turkey breast |
3/4 cup dry breadcrumbs |
2/3 cup mild chunky salsa, divided |
1 teaspoon dried oregano |
6 slices 30%-less-fat center-cut bacon (such as oscar mayer), cooked and crumbled |
2 large egg whites |
3/4 cup (3 ounces) reduced-fat finely shredded mexican-style four cheese blend (such as kraft 2% milk) |
Directions:
1. Preheat oven to 350°.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, chili powder, cumin, and garlic to pan; sauté 1 1/2 minutes or until onion is tender. Stir in chipotle chile; sauté 30 seconds. Remove from pan; cool. Combine onion mixture, turkey, turkey breast, breadcrumbs, 1/3 cup salsa, oregano, bacon, and egg whites in a large bowl.
3. Place half of turkey mixture in an 8 x 4-inch loaf pan coated with cooking spray. Arrange cheese over top, leaving a 1/2-inch border around outside edges. Arrange remaining turkey mixture over cheese, pressing edges to pack. Spread the remaining 1/3 cup salsa over top of meat loaf. Bake at 350° for 1 hour and 25 minutes or until a thermometer registers 165°. Let stand 10 minutes. Remove from pan; cut into 12 slices.
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