Mini Salsa Turkey Meatloaves + Sabra Salsa Giveaway!
Posted Jun 18 2013 6:00pm
Quick – what’s been the highlight of your summer so far?
I for one cannot believe that June is more than halfway over. I’ve yet to do anything super summery (unless eating Culvers sundaes with double cookie dough counts?) since it’s been raining so much and being this preggo has its limitations.
That being said, recent Facebook and Instagram shots of friends sitting poolside has me hopeful that something will come along soon…right? RIGHT?!
Although I’ve slowed way down in the fitness department, I’m still trying to get outdoors everyday for a walk (even if it’s just my morning mom walk which will end in approximately 3 days - sniff!) or at least sit out on the back deck in the afternoon, working in the sunshine.
I’ve also been getting outdoors on farm fields all across the state as the Join My Journey campaign rolls on throughout the summer. Why yes, that would be me sitting in a tractor cab planting soybeans!
Just last week I spent a morning on a turkey farm in northwest Iowa, which I’ll be posting about on the Join My Journey site later this month, then later that afternoon I was invited to the farmer’s home to have a turkey feast with his beautiful wife and three children. Among the dishes we devoured was Easy Salsa Turkey Meatloaf, and it. Was. Divine.
It was the first thing I smelled when I walked into their kitchen, prompting me to pretty much immediately ask for the recipe. I was pumped to learn it couldn’t be easier to prepare, so I did at home the very next week. Of course I gave it an IGE spin and came up with Mini Salsa Turkey Meatloaves for your chowing pleasure. : )
99% fat-free ground turkey breast is mixed with salsa, cheddar cheese, seasoned breadcrumbs, an egg, garlic, and spices then shaped into mini loaves and baked. We’re talking 30 minutes from fridge to table, and everybody gets their own little loaf. Too sweet!
You would never guess these mini meatloaves were made with lean ground turkey. They are so juicy from the salsa, which not only keeps them from drying out in the oven, but also gives the dish a ton of flavor. You will totally dig these!
Start the Mini Salsa Turkey Meatloaves with 1lb 99% fat-free ground turkey breast. My grocery store was having a sale on packages this weekend so I stocked up to have a bunch on hand in the freezer. I saved $2 off the regular price!
Next add 1/2 cup Italian-seasoned bread crumbs (these were whole wheat bread crumbs) and 1/2 cup shredded cheddar cheese. I loved how the cheddar cheese formed little cheddar pockets all throughout the meatloaves and also created a crispy, savory crust on the bottom. So yum.
Next add the salsa (because people like to say sal-saaaaah… name that tv show!) 1/2 cup of your favorite salsa, to be exact.
I used , which the company sent me to review along with their other styles of fresh salsa. (See the end of this post for details on how you can try Sabra’s salsas for free!)
All the flavors of salsa were very fresh – more like homemade vs “jarred” – but I thought this roasted garlic flavor would really liven up the lean ground turkey. The smell of savory garlic hit me the minute I opened the package.
On top of the salsa add 3 cloves minced garlic (doublin’ down on the garlic flavah in here!) 1 whisked egg, salt, and pepper.
Mix with your hands until just combined then separate the turkey mixture into 4 sections, shape them into mini loaves, and then place onto a nonstick sprayed baking sheet.
Bake the mini meatloaves for 20-24 minutes at 425 degrees then serve, slice, and enjoy!
1lb 99% fat-free ground turkey breast
1/2 cup salsa ( I used Sabra Roasted Garlic Salsa)
1/2 cup Italian-seasoned bread crumbs
1/2 cup shredded cheddar cheese
1 egg, lightly beaten
3 cloves garlic, minced
salt and pepper
Preheat oven to 425 degrees. Spray a baking sheet with non-stick spray then set aside.
In a large bowl, combine ground turkey, salsa, bread crumbs, cheddar cheese, egg, garlic, salt, and pepper. Mix until just combined.
Divide mixture into 4 equal-sized portions then form into loaves and place on prepared baking sheet. Bake for 20-24 minutes, or until no longer pink in the center, then let rest for 5 minutes before serving. Suggest serving with Mexican Rice >
I served my Mini Salsa Turkey Meatloaves with a side of Mexican Rice >. This side, using long grain jasmine rice, chicken or veggie broth, and the same salsa I used in the turkey meatloaves is really easy too, and so dang good. I am such a sucker for the rice from my favorite Mexican restaurant, and this recipe is the closest I’ve found to replicating it.
A good chip for salsa-dipping on the side isn’t a bad idea to have on hand either! ; )