Turkey tortilla meatloaf
3
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Instead of binding this meatloaf with breadcrumbs, we use crushed sea salt tortilla chips for a richer flavour. You don’t need to grind the chips in a food processor; simply crushing them in a bag until they’re in small pieces works well. A little fat-free Greek yogurt adds moisture and keeps the loaf from being too dense. The uncooked mixture will be very soft, but don’t worry—it firms up as it cooks. We top the meatloaf with barbecue sauce for tangy flavour and broil it briefly for a bit of yummy char.
Ingredients
Cooking spray
4 spray(s)
Plain fat free Greek yogurt
¼ cup(s)
Garlic powder
1 tsp(s)
Kosher salt
½ tsp(s)
Black pepper
¼ tsp(s)
Onion
1 small, grated on the large holes of a box grater
Egg
1 large, lightly beaten
Uncooked 99% fat-free ground turkey breast
1 pound(s)
Tortilla chips
76 gm, sea salt flavour recommended
No sugar added barbecue sauce
⅔ cup(s), divided
Instructions
1
Preheat the oven to 375°F. Line a small sheet pan with foil; coat the foil with cooking spray.
2
In a medium bowl, whisk together the yogurt, garlic powder, salt, pepper, onion, and egg. Add the turkey, crushed chips, and 3 tbsp barbecue sauce. Spoon the mixture onto the prepared pan (it will be very soft); shape the mixture into an 8 x 4–inch loaf.
3
Brush the loaf with half of the remaining barbecue sauce. Bake until a thermometer inserted in the center of the loaf registers 165°F, about 40 minutes.
4
Preheat the broiler to high. Remove the loaf from the oven and brush with the remaining barbecue sauce. Broil until the topping is bubbly and lightly charred, 2 to 3 minutes. Cut the meatloaf into 8 slices.
5
Serving size: 2 slices
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