Santa Fe Meat Loaf

Slicing the loaf reveals a hidden layer of cheese. Leftovers are especially good on a sandwich. Serve with tossed green salad and corn bread.

Yield: 6 servings (serving size: 2 slices)

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)

Preparation

Preheat oven to 350°.

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.

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.

Nutritional Information

Calories:

288 (33% from fat)

Fat:

10.5g (sat 4g,mono 3.3g,poly 1.6g)

Protein:

31.5g

Carbohydrate:

14.8g

Fiber:

1.4g

Cholesterol:

88mg

Iron:

2.2mg

Sodium:

876mg

Calcium:

256mg