Mexican Meatloaf

It's the New Year and time for New Year's resolutions. And after a season of holiday feasting, it's time to focus on feeding our body the nutrients it needs and getting back on track to paying attention to our health.

And we want what is good for us to taste really good too! Curves knows this and they have redesigned their Curves Complete program with a new website and new recipes.

One of these recipes is the Mexican Meatloaf. It's full of lean protein, fiber- rich black beans, and zippy salsa taste. I made this the other night and it was a BIG hit with my husband. He definitely is interested in trying this again.

In place of using regular bread crumbs, I put some leftover gluten free crackers in my mini-food processor and used those instead.

Here's the recipe!

8 oz turkey - ground
8 oz chicken - ground
8 oz. black beans
8 oz. corn
1/2 cup(s) salsa
0.5 oz seasoning - taco
2/3 cup(s) bread crumbs (or crushed corn Chex)
2 egg(s)- whites only
14 oz Enchilada Sauce
4 cup(s) beans - green (fresh)

***Please note that 1 recipe serves 4***
1. Preheat oven to 400. Spray a 8 x 4 inch baking dish with cooking spray. Drain and rinse beans.
2. In a large bowl, mix together meat, beans, corn, salsa, taco seasoning, bread crumbs and egg whites
3. Place mixture into a loaf shape in the baking dish and pour half of the enchilada sauce over the loaf.
4. Bake for 45 minutes.
5. Pour the remaining sauce over the loaf and return to the oven until the meat is cooked through- about 10-15 more minutes. Meanwhile, steam green beans.
6. Slice and serve with free veggies! Pour sauce from pan over the loaf.