Taco Meatloaf

Gluten free, packed full of protein, and takes care of that Mexican fix! This can be made into mini meatloaves by using a muffin tin or prepared as regular meatloaf, as shown above. Serve with a salad or on a lettuce leaf.

Ingredients

1 lb	Lean ground turkey or lean ground beef
1/2 cup	Corn
1/2 cup	Black beans, drained and rinsed
1 tbs	Green chiles, chopped
2 tbs	Taco seasoning
1-3 pkts	Stevia (or 1 tsp baking stevia or 1 tbs sweetener of choice)
3	Egg whites
1/4 cup	Salsa (or taco sauce)
1/2 cup	Old fashioned oats
Topping:
1/2 cup	Reduced fat shredded cheddar cheese
3/4 cup	Salsa
Optional:	Plain low fat Greek yogurt or sour cream, or salsa for topping after baked

Heat oven to 375 degrees. Spray a 12 cup muffin tin with non-stick spray, or line with silicone muffin cups.

Place everything except for the ground turkey in a large bowl, and stir to combine.

Add turkey and use hands to combine mixture thoroughly, but be careful not to overmix, or meat will get tough. 

Divide mixture among 12 muffin tins, (or place in a loaf pan for traditional meatloaf.)

Divide salsa evenly over each meatloaf, followed by shredded cheese. 

Cook until a meat thermometer inserted in the center reads 160 degrees, or until the meat is no longer pink in the center of the muffins, which takes about 35-40 minutes. Enjoy with a side of salsa or low fat Greek yogurt or sour cream!