Mexican Turkey Meatloaf

  • 1 kg Fresh Turkey Mince
  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 cup fresh white breadcrumbs
  • 1 egg
  • 300g can red kidney beans, drained and rinsed
  • 125g corn kernels, drained
  • 1 small red capsicum, finely diced
  • 1 cup coriander leaves, roughly chopped
  • 1⁄4 cup lime juice
  • Salt and pepper, to season
  • tomato salsa, to serve
  • green salad, to serve

Preheat oven to 200°C. Grease and line a large loaf pan (24.5 X 12 X 6cm base measurement) with baking paper. Heat oil in a non stick frying pan over medium heat. Add onion and cook for 3 minutes or until soft. Add coriander and cumin and cook for a further minute. Cool.

Combine cooled onion mixture, turkey mince, breadcrumbs, egg, beans, corn, capsicum, fresh coriander leaves and lime juice into a large bowl. Season with salt and pepper. Spoon into prepared pan. Smooth top with a spoon. Bake for 35-40 minutes or until cooked through. Stand for 10 minutes before removing from pan. Cut into slices. Serve topped with salsa and salad on the side.

Features

  • Today's Classic. And so Easy!
  • TT@Movies
  • Today's Turkey Home Delivered. Subscribe to Newsletter Now!

Turkey Tips

  • If you cook poultry to eat later, refrigerate while hot.
  • After purchasing fully cooked smallgoods, ensure they are stored in the refrigerator with their wrapping sealed until required. After opening, they must be consumed within 2-3 days.
  • Use separate cutting boards and utensils when handling raw and cooked poultry. Wash these thoroughly with hot, soapy water before and after handling. Also use separate cutting boards from poultry for fruit and vegetables.
  • Turkey can be handled, cooked and stored in the same way as chicken. There are no special requirements in its handling.