Southwest Turkey Meatloaf is a delicious family meal full of great flavor and protein! It has a variety of yummy ingredients and adds a twist to meatloaf!
Add the oil to a medium saucepan and place it over medium heat. Once hot, add the onion and cook for 5 minutes until tender.
Stir in the rice and garlic. Cook for 5 minutes, stirring often, until the rice is toasted and has a slightly nutty smell.
Pour in the beef broth. Bring to a boil. Then, reduce the heat to low, cover the pot, and cook for 15 minutes until the rice is tender.
Uncover the rice and stir in black beans. Set aside to cool slightly, about 20 minutes.
Preheat your oven to 350 degrees F. Line two loaf pans (or a 9-inch x 13-inch baking dish) with parchment paper. Set aside.
In a large mixing bowl, combine the ground turkey, corn, picante sauce, crushed chips, and taco seasoning. Add the rice mixture and mix until evenly combined.
Divide the turkey mixture between the two loaf pans and gently press the tops into an even layer.
Bake for 1 hour and 5 minutes. Then, sprinkle half the cheese on top of each meatloaf. Return to the oven and cook for another 10-15 minutes until the cheese is melted and an instant-read thermometer inserted near the center of the loaf registers 165 degrees F.
Take the meatloaves out of the oven and let them rest for 10 minutes.
Cut the meatloaf into slices, then plate them with your chosen side dishes. Top the meatloaf with sour cream, tomatoes, cilantro, jalapeno, and/or avocado if desired. You can serve some lime wedges for squeezing on the side too. Serve warm.
Notes
Nutritional information is for the meatloves only and does not include optional toppings.
I usually cut each meatloaf into 6 slices. If you're using a 9x13 dish the slices will be much wider. I recommend cutting down the center lengthwise first and then into slices.