KitchenAid KV25GOXMC Instruction and Recipe Booklet - Page 25

Mexican Meatloaf 1 cup salsa, divided 2 cups soft bread crumbs 1 small onion, chopped 1 egg 1 tablespoon Worcestershire sauce 1 teaspoon dried thyme 1⁄2 teaspoon garlic salt 1⁄4 teaspoon pepper 1 pound lean ground beef 1⁄2 pound ground turkey Place 3⁄4 cup salsa, bread crumbs, onion, egg, Worcestershire sauce, thyme, garlic salt, and pepper in mixer bowl. Attach bowl and flat beater to mixer. Turn to STIR Speed, mix about 30 seconds. Add beef and turkey. Continuing on STIR Speed, mix about 45 seconds, or until blended. Divide mixture into 3 equal parts. Shape each part into a loaf about 6x3x12-inches. Place loaves on rack in shallow baking pan. Spoon remaining salsa on tops of loaves. Bake at 350°F for 40 to 45 minutes, or until no longer pink in center. Yield: 6 servings (2 servings per loaf). Per serving: About 167 cal, 11 g pro, 16 g carb, 6 g fat, 47 mg chol, 426 mg sod. VARIATION Mexican Appetizer Meatballs Form meat mixture into 1-inch balls. Place in 13x9x2-inch rectangular baking pan. Bake at 400°F for 20 to 25 minutes, or until no longer pink inside. Serve with salsa, if desired. Yield: 18 servings (2 meatballs per serving). Per serving: About 124 cal, 9 g pro, 11 g carb, 5 g fat, 36 mg chol, 287 mg sod. Meatloaf for a Crowd Double the ingredients and mix in the 6 quart mixer bowl. Yield: 12 servings (1⁄2 loaf per serving). 23