Taco Meat Loaf

Taco Meat Loaf

1 Review
From: Diabetic Living Magazine

This recipe takes your grandmother's 1950's meat loaf and brings it into the modern era! It's made with ground turkey, peppers, green onions, reduced-sodium taco seasoning and jalapeño pepper. Taco sauce is baked right onto the top of the loaf.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • ¼ cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
  • ¼ cup fat free milk
  • ⅓ cup yellow cornmeal
  • 1 tablespoon reduced-sodium taco seasoning
  • ¼ teaspoon salt
  • ¾ cup finely chopped red sweet pepper
  • ½ cup thinly sliced green onions
  • 1 fresh medium jalapeño chile pepper, seeded and finely chopped (see Tip) (optional)
  • 1 pound uncooked ground turkey breast
  • 8 ounces uncooked ground turkey
  • ½ cup taco sauce

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. In a large bowl whisk together egg and milk. Stir in cornmeal, taco seasoning and salt. Stir in sweet pepper, onions and jalapeno pepper (if using). Add turkey and mix well. Lightly pat turkey mixture into a 9x5x3-inch loaf pan.
  2. Bake for 45 minutes. Carefully drain off any grease from the meat loaf. Spread top of meat loaf with taco sauce. Bake about 10 minutes more or until an instant-read thermometer inserted in center of meat loaf registers 165°F.
  3. Let meat loaf stand for 10 minutes. Carefully drain off any grease from the meat loaf. To serve, cut loaf into 12 slices and place two slices on each of six serving plates.
  • Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
  • Serve with Avocado-Tomato Salad.

Nutrition information

  • Serving size: 2 slices meat loaf
  • Per serving: 188 calories; 4 g fat(1 g sat); 1 g fiber; 10 g carbohydrates; 28 g protein; 41 mcg folate; 63 mg cholesterol; 3 g sugars; 1,235 IU vitamin A; 29 mg vitamin C; 59 mg calcium; 2 mg iron; 505 mg sodium; 201 mg potassium
  • Nutrition Bonus: Vitamin C (48% daily value), Vitamin A (25% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 3½ lean protein, 2 vegetable

Reviews 1

June 19, 2019
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By: Annette
This has become a favourite and is so easy to make!
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