KITCHENAID ACCOLADE 400 - Manuel (Page 25)

23
1 cup (235 ml) salsa,
divided
2 cups (475 ml) soft
bread crumbs
1 small onion,
chopped
1 egg
1 tablespoon (15 ml)
Worcestershire sauce
1 teaspoon (5 ml) dried
thyme
1 ⁄
2
teaspoon (2 ml)
garlic salt
1 ⁄
4
teaspoon (1 ml)
pepper
1 pound (455 g) lean
ground beef
1 ⁄
2
pound (225 g)
ground turkey
Place 3 ⁄
4
cup (175 ml) 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 (15x7.5x30-cm).
Place loaves on rack in shallow baking pan. Spoon
remaining salsa on tops of loaves. Bake at 350°F
(177°C) for 40 to 45 minutes, or until no longer
pink in centre.
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 (2.5-cm) balls.
Place in 13x9x2-inch (33x23x5-cm) rectangular
baking pan. Bake at 400°F (204°C) 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