More Mexican

I’ll just say for the record I’ve never been to Mexico — an hour in Tijuana doesn’t count and it’s also a different story. But I am so obsessed with anything that smacks of Mexican flavors. Probably this is more Tex-Mex than bona fide Mexican, but I can tell you that it’s tasty so there it is. If you’re looking for a variation on meatloaf, here you go. I only wish I had come up with this while our kids were home. I think I actually could have gotten a black bean past two of them without complaint. So that’s my hint that you can potentially trick your kids into something healthy with this. And if they don’t eat it, that just means more for you. :) The proverbial win-win in my book.

Mexican Meatloaf

Serves 6


1 pound ground turkey (I’m sure ground beef works fine; I just don’t cook with that so….)

1 packet taco seasoning (yeah, this is that easy; if you’ve got something against this idea, I suggest using chili powder, cayenne pepper, maybe cumin to create your taco-y flavoring)

1 egg

1 can black beans, drained and rinsed

salt and pepper to taste

your favorite salsa

about 3/4 cup grated sharp cheddar cheese


Heat the oven to 350 degrees. In a large bowl, mix together the ground turkey, taco seasoning, egg, black beans and salt and pepper. Mold into a bread loaf container. Cover in salsa. Place grated cheese on top. Bake about 35 minutes until done. Serve hot.

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