Recently I had some Herdez Guacamole Salsa at my mom's as a dip with potato chips....and I was hooked. I just couldn't stopped eating it. So when I saw a Herdez Instagram picture/recipe for a Mexican Meatloaf I knew I had to make it.
But once I read the recipe, it left me wanting to add a few flavors. So I made some amendments by adding veggies and roasted poblano peppers, since I have so many growing in my garden. It was a hit! The flavors work so well together.
The directions call for a 9" x 13" Baking Dish. But I personally like to use mini loaf pans, and I double the recipe, cause I have 3 teenage boys at home on summer vacation, a hungry boyfriend and I work from home, and always looking for yummy left overs for lunch.
INGREDIENTS (serves 8)
2 carrots, diced
2 celery stalks, diced
1/2 onion, chopped
2 poblano peppers, roasted and diced
1 1/2 lbs grounded turkey
1/4 cup cooked white rice
2 cups Herdez Guacamole Salsa
1/2 cup Mexican style cheese blend, shredded
1 large egg, lightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
olive oil
Refried beans, for serving
Queso fresco, for serving
DIRECTIONS:
Heat a couple tablespoons of olive oil over medium heat. Add carrots, celery and onion. Cook until veggies are tender. Set aside.
Combine grounded turkey and rice in large bowl. Add 1 1/2 cups Herdez guacamole salsa, jalapenos, cheese, egg, poblano pepper, salt and pepper. Mix well.
Form mixture into loaf and place in lightly greased 9" x 13" Baking Dish; cover with foil and bake for 40 minutes.
Remove foil and bake for additional 15-20 minutes or until loaf is cooked through.
Pour remaining Herdez guacamole salsa on top before serving. Serve with refried beans and queso fresco.
Please share your pictures with us on our Instagram! Let me know what you think.
What you'll need:
And of course I enjoyed my almond champagne mimosa while my Mexican Meatloaves cook.
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| #nofilter #colorfulapron |
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