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Dairy Free/ Dinner/ Gluten Free

Clean Eating Mexican Meatloaf

Clean Eating Mexican MeatloafClean Eating Mexican MeatloafClean Eating Mexican MeatloafIt’s not easy to make a meatloaf look pretty. You’ll just have to trust me when I tell you that this tastes really good.

It was a huge hit with my family. My 6 year old said ‘Mum, I love this loaf! It’s such a clever idea to put veggies in a loaf!’. Im glad he saw it that way!

I wanted to make a vegetable and bean studded meatloaf and Mexican spices seemed to be the most obvious choice for seasoning but really you could use any combination of vegetables and spices to make a meatloaf that your family would enjoy.

This made 2 loaves and we ate one between us.  I served it with baked sweet potatoes and salad. Yum!

You can check out more delicious turkey recipes from our fabulous sponsors, British Turkey.

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Clean Eating Mexican Meatloaf

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  • Yield: 2 loaves (4 Servings)

This made 2 loaves and we ate one between us. I served it with baked sweet potatoes and salad.

Ingredients

Instructions

  1. Preheat the oven to 180C
  2. Heat the oil in a large saucepan (I used my wok) and cook the onions and peppers for 4-5 minutes over a medium heat until softened.
  3. Once softened, turn off the heat and stir in the garlic and frozen sweetcorn. Place the mixture on a large plate and set aside to cool.
  4. Whilst the vegetables are cooling, place the turkey mince into a large mixing bowl and add the herbs and spices, salt and pepper. Mix thoroughly. (I use my hands for this).
  5. Once the vegetables have cooled to room temperature and are no longer hot, add them to the turkey mince with the kidney beans and mix everything together thoroughly.
  6. Once everything is well combined, divide the mixture into two and form two meat loaves on a baking tray.
  7. Place the baking tray into the oven and cook for 45 - 55 minutes until well browned and completely cooked through.
  8. Allow the meat to stand for about 5 minutes before slicing and serving.

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