Taking Turkey Meatloaf South of the Border

Take a LOOKSIE what I made!

I had full intentions of making my turkey meatloaf (aka Turkey Meat Muffins) for dinner tonight, but I decided to take the turkey meat muffins a little off the beaten path.  A little south of the border if you will 😉

My take on the south of the border meatloaf included: 

• 8 ounce 93% lean ground turkey breast
• 1/4 cup quick oats
• 1/2 cup chopped white onion
• 1/4 cup salsa  (I used Tostitos Chunky Medium Salsa)
• 2 tbsp chopped cilantro
• 1 egg white
• 1/4 tsp each ground cumin, red pepper flakes, salt, and black pepper
• 1/8 tsp cayenne pepper  

Everyone into the tub:

Once mixed, I divided it up into four even meatballs and plopped into a muffin tin that I’d sprayed down with cooking spray.  Then I topped each of these little guys off with some sliced fresh jalapeno from my garden. 

Ready to get their bake on:

The meatballs cooked for 35 minutes in a 400 degree oven.

I also roasted up some cauliflower for my side dish.  Have you jumped on the roasted veggie bandwagon yet?!?  Roasted veggies are AWESOME tasting and also awesomely simple.  All I did tonight was toss some chopped cauliflower onto a sprayed down cookie sheet, sprinkle liberally with garlic salt and black pepper, and pop into the 400 degree oven for 20 minutes. 

Altogether:

Now THAT’s a spicy meat-ta-ball-eh… sorry I had to do it.

I also put a tbsp each of the Tostito’s salsa and some Stonyfield Farms Plain Fat Free yogurt on my plate for dippin:

In action!

I’m excited to see how these guys taste for lunch tomorrow too! 

Stats on 2 Mexican meatballs:  243 calories, 13g carbs, 9g fat, 2g protein, 2g fiber

Stats on 2 Mexican meatballs, dips, & 1 cup roasted cauliflower:  281 calories, 20g carbs, 9g fat, 28g protein, 5g fiber