Tex Mex Meatloaf

Low carb and bariatric friendly Tex Mex Meatloaf

I am for sure a meatloaf person. We served it at my wedding I love it so much! Simple changes make this not only a weight loss surgery friendly recipes (like using parmesan cheese instead of breadcrumbs) but it also allows you MUCH versatility in the ways you make meatloaf!

In fact, click this link and you will get the search results for ‘meatloaf’ on Bariatric Food Coach. I think you’ll find there is a good selection 😉

Tex Mex Meatloaf

Course: Main Dish

Cuisine: Mexican, Oven Baked

Servings: 4 servings

Calories: 292kcal

Author: Steph Wagner

Print Recipe

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Ingredients

• 1 lb 93% lean ground turkey or ground beef
• 1 (10 oz) can diced tomatoes and green chiles, undrained
• 1 egg, beaten
• 1/4 cup low-fat grated parmesan cheese
• 1 tsp chili powder
• 1 tsp ground cumin
• 2 tbsp chunky salsa (for topping)

Instructions

• Heat oven to 375.
• Combine all the ingredients except chunky salsa in a bowl. Mix well to combine. Spoon mixture into two piles in a 13x9 casserole dish. Mold into two meatloaves.
• Bake, uncovered, for 30 minutes or until internal temperature reaches 165F. Remove from oven and scoop chunky salsa over top. Let cool slightly then slice and serve.

Nutrition

Serving: 3oz | Calories: 292kcal | Carbohydrates: 4g | Protein: 26g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 256mg | Potassium: 320mg | Fiber: 1g | Sugar: 1g | Vitamin A: 383IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 3mg