Tex Mex Turkey Meatloaf with Black Bean and Corn Salad

Tex Mex Turkey Meatloaf with Black Bean and Corn Salad
  • Prep Time: 15
  • Total Time: 50
  • Servings: 4

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About this Recipe

Bright, colourful and delicious. Meatloaf being one of the ultimate comfort foods, you are going to love this!


1 lb (454 g) Maple Leaf Prime Naturally® Ground Turkey
1 (35 g) Package reduced sodium fajita seasoning
¼ cup (60 mL) Chopped pickled banana peppers
½ Small onion, finely diced
2 Cloves garlic, minced
Non-stick cooking spray
¾ cup (175 mL) Prepared salsa
¾ cup (175 mL) Grated Tex Mex cheese
Black Bean and Corn Salad:
3 cups (750 mL) Frozen corn, defrosted
1 can Can black beans, rinsed and drained
1 Red pepper, diced
¼ cup (60 mL) Chopped fresh cilantro
1 Jalapeno pepper, diced (optional)
1 tsp (5 mL) Grainy mustard
2 tbsp (30 mL) Apple cider vinegar
3 tbsp (45 mL) Canola oil
2 tbsp (30 mL) Lime juice
2 tsp (10 mL) Tex Mex seasoning
2 tsp (10 mL) Honey or Agave nectar
Salt and pepper


PREHEAT oven to 375°F (190°C).

COMBINE ground turkey with fajita seasoning, peppers, onion and garlic. Gently mix using your hands to incorporate all of the ingredients. Form into a rectangular loaf and place on a baking sheet lined with parchment paper. Lightly spray the meatloaf with non-stick cooking spray to assist in even browning. Bake for 25 minutes in the preheated oven.
REMOVE from the oven and top the meatloaf with salsa and sprinkle with grated cheese. Return to the oven and continue to bake for another 10 minutes or until the internal temperature has reached 165°F (74°C).

MEANWHILE, combine corn, beans, pepper, cilantro and jalapeno (if using). Whisk together the remaining ingredients in a small bowl and drizzle over the salad ingredients. Toss to coat and season with salt and pepper.


Substitute Maple Leaf Prime Naturally® Ground Chicken for Turkey.

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