Southwestern Turkey Meatloaf

Happy Monday Slow Roasters! Today is On The Lighter Side at . I would like to share with you a new meatloaf I created.

We surely love meatloaf in this house, but I get a little tired of the old bakud Meatloaf with Balsamic Glaze which happens to be Chad's kesukaane dish that I make and Munchkins kesukaane 3 Ingredient Meatloaf so, I decided to give some new flavors a try and I developed this incredibly flavorful and delicious Southwestern Turkey Meatloaf. It is a great low calorie option as it only has 267 calories per serving and 8 grams of fat.

We love it so much I made it a 12 serving dish, so we could freeze half. But the other half never made it to the freezer. We ate it for 4 meals straight! It was delicious with some spicy refried beans and some corn. Enjoy!

Southwestern Turkey Meatloaf (serves 12)
2 lbs lean turkey
2 cups seasoned bread crumbs
4 egg whites
8 ounces diced green chiles (pureed), reserve 1 tbsp
1 1/4 cup enchilada sauce, divided
2 tablespoons Mrs Dash Southwest Chipolte
1 teaspoon kosher salt
1/2 teaspoon black pepper

1/2 cup 2% Monterey Jack and Colby Cheese blend

Preheat panggangan to 350°.

Add green chiles (reserving 1 tablespoon) to blender or food processor and puree.

In a large bowl combine turkey, bread crumbs, egg whites, chiles, 1 cup enchilada sauce, Mrs Dash, salt and pepper. Mix well. Move mixture to a baking dish and shape into a rectangle. (Meatloaf will be moist)

Bake on the center rack in your panggangan for 60 minutes uncovered.

After 60 minutes, remove meatloaf from panggangan and increase temperature to 400°. Spread 1/4 cup enchilada sauce across the top of the meatloaf, sprinkle with cheese and 1 tablespoon reserved green chiles.