Learning Kitchen: Southwest Turkey Meatloaf

Gluten-free, fresh, homemade. Lots of us try to keep healthy by not adding processed sugars and grains to our diets, and sometimes it’s hard – especially when cravings for comfort food come in after a long day at work. When you feel the need for meatloaf but are trying not to fall into the carb trap, put a spin on an old favorite with this turkey meatloaf!

I used the little choppy thing seen in the top photo to turn all my veg into itty bitty pieces, but could have gone smaller with a knife instead.

Using onions and carrots for moisture and an earthy sweetness, and scallions for depth, I decided that this would be a southwest-themed meatloaf because, hey, I like it like that sometimes. Adding smoked paprika, cumin, and a touch of salsa takes it there easily.

I used less than a cup of crushed up corn chips and an egg to bind a pound of extra lean ground turkey breast, then oiled three little rectangular terrine dishes and patted in a third of the mixture in each one.

Rainbow meatloaf! Bake at 350F for about 30 minutes, brush on your favorite (homemade) BBQ sauce, then broil for 7-10 minutes or until cooked through.
Serve with whatever roasted veggies you have on hand (yellow squash with garlic and cilantro here), et voila!

This low-carb, gluten-free, deliciously homemade meal only set me back 349 calories!

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