Recipe: Tex Mex Meatloaf (using ground turkey or chicken, loaf or muffin tins)

TEX MEX MEATLOAF

3 tbsp olive oil
1 cup finely chopped onion
1 large red bell pepper, finely chopped
2 cloves garlic, minced
2 tbsp chili powder
2 tsp salt
1 1/2 tsp oregano
1 1/2 tsp ground cumin
1 (28 oz) can whole tomatoes, crushed and drained
2 lbs ground turkey or chicken
1 cup bread crumbs
2 egg whites
1 cup frozen whole kernel corn
2 cups shredded cheddar cheese

Preheat oven at 350 degrees F. Position a rack in the middle of the oven. Prepare loaf pan or muffin tins with cooking spray.

In a large skillet, warm oil over medium heat. Add onion, red pepper, garlic, chili powder, salt, oregano, and cumin. Cover and cook, stirring once or twice, for 10 minutes.

Add the tomatoes and cook covered, stirring once or twice, for 10 minutes. Remove from heat and cool at room temperature.

In a large bowl, combine the meat, tomato mixture, bread crumbs, egg whites, and corn and mix well. Transfer meat mixture to prepared pan(s); smooth top with back of spoon.

Bake for about 1 hour and 20 minutes or until done, depending on pan size.

Pour off any drippings from the dish. Sprinkle the cheese evenly over the meat loaf and return it to the oven until cheese melts, about 4 minutes more. Let meat loaf rest 10 minutes before slicing.

Makes 8 servings
Source: Fifty Two Meat Loaves by Michael McLaughlin