Healthified Mexican Meatloaf

It’s time for another round of ‘hide-the-veggies’!

This meatloaf is packed with flavor and loaded with vegetable on top of vegetable. The heaping half cup of zucchini in this recipe went entirely unnoticed by every mouth it came across. Sneaky, sneaky zucchini.

This is a great basic turkey meatloaf that I’ve put a bit of a mexican twist on to make it all the more interesting.

There were no complaints at the table, and leftovers (if you have any) make a fabulous sandwich! Topped with a bit more salsa and some 2% sharp cheddar slices, of course.

Healthified Mexican Meatloaf

The Skinny:
Servings: 5 • Size: 1/5 or 1 Slice • Calories: 186.5 • Fat: 2.3 g • Carb: 12.3 g • Fiber: 1.5 g • Protein: 28.7 g • Sugar: 1.9 g • Sodium: 446.7 mg

1 1/4 Lbs. Extra Lean Ground Turkey
1/2 C. Zucchini, Grated & Squeezed Dry Of Moisture
1/2 C. Whole Wheat Bread Crumbs
1/4 C. Carrot, Grated
1/2 C. Healthified Restaurant Style Salsa, Divided (1/4 C. + 1/4 C.)
1 Egg White
2 Tbsp. Onion, Diced
2 Tbsp. Red Bell, Diced
2 Tbsp. Cilantro, Chopped
2 Cloves Garlic, Chopped
1/2 Tbsp. Taco Seasoning
Salt & Pepper To Taste

Preheat the oven to 350 degrees F. Lightly spray a loaf pan with non-stick cooking spray and set aside. Mix all ingredients, except for the 1/4 c. reserved salsa, into a large bowl until well combined.

Press the meat mixture lightly into the prepared loaf pan.

Top with the remaining 1/4 c. reserved salsa and bake for 55-60 minutes.

Remove from the oven and allow to cool for a few minutes before slicing into 5 equal sections to serve. I cut my section into 2 slices. So what you see pictured here is 1 full serving – not 2.

You can prepared this up to 24 hours ahead of time. Just keep covered with saran wrap in the fridge until ready to bake.

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