KITCHENAID 400 - Manual (Page 29)

27
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.
Mexican Meatloaf