I knew I would be back to the blog this week. Baby is inching closer to the exit but does not appear to be in a big hurry to get out. I foresee this being the case 30 years from now, but the exit will be from our home. This has given me more opportunity to nest: lots of cooking, baking, cleaning obscure things, etc. I have also been on a photo printing, framing, hanging mission. I hadn't done too much since we moved into our house, so I was sitting on a stockpile of amazing photos. We have a gallery wall in our kitchen/dining room that I finally added to...I cannot even tell you how happy it makes me. We spend a lot of time in those rooms. To be reminded of our wedding, honeymoon, vacations, pregnancies, new baby, growing son, our friends and families, really is the best thing ever. You need to do it. If you need more convincing or ideas check out Erin Wallis' Blog here. That is my non-food related rant/friendly encouragement for the week.
Meatloaf was never in the regular meal rotation when I was growing up, but I know for a lot of others it was. I have made a few attempts over the years at turkey meatloaf. I was never sold on the final product. Until now....welcome to my life Salsa Stuffed Meatloaf, meatloaf with a Mexican flair.
1/2 cup bread crumbs
1/4 cup onion chopped
2 cloves garlic, crushed
1/2 cup drained canned black beans, rinsed
1-1/2 tsp chili powder
1/2 tsp pepper
1 pinch salt
1 lb ground turkey, chicken or extra-lean beef
1/2 cup prepared salsa
1/2 cup shredded cheddar cheese
In large bowl, combine bread crumbs, onion, garlic, black beans, chili powder, pepper, salt and egg. Mix in turkey. Shape into 12 balls (I used an ice cream scoop). Place each in lightly greased muffin cup.
With spoon, make indentation in centre of each; fill with salsa and sprinkle with cheese.
Bake in 400°F oven until digital rapid-read thermometer inserted in centre of meat reads 160°F, about 15 minutes. Adapted from here.
These little guys have a ton of flavour, a fiber boost from the beans and are low in saturated fat when made with ground chicken or turkey. Because they are baked in a muffin tin the cooking time is a lot faster then a loaf pan, so dinner is on the table faster. I served them with some homemade guacamole and the Mexican rice from a previous post (recipe here). Throw in a quick salad or some cut up veggies and you are done. The kiddos will love them for sure.
Now I am not so sure I will be back next week? I have not yet decided how often I am going to update my blog once baby boy arrives. I think I will take a little break, but I know I am going to miss it. As I have mentioned before I love sitting down to write my weekly entry. We will see how things go. I would also like to thank you all for your labour and delivery well wishes, I really appreciate it.
Tiffany McFadden, RD