One of our favorite meals is mexican meatloaf. I usually double the recipe so we can eat it for two nights and still have leftovers for lunch. I often cook only two-three times a week, and the rest of the time we eat leftovers or we’re out with friends.  My husband found this recipe through cyclo-core {he loves cycling} and I adapted it slightly for our family.

1 pound lean ground turkey {7% fat}

1 medium onion, chopped

2 pieces ezekiel whole grain bread {shredded into small pieces}

1 packet taco seasoning

1 can black beans {don’t drain}

1 whole egg

dash of cumin

salt and pepper to taste

1 cup grated cheddar cheese

Preheat oven to *350. Mix all ingredients {except cheese} in a large bowl until well blended. I usually just use my hands–it’s messy but it works! Place mixture in loaf pan and bake 30 minutes. Then add cheese on top and bake another 30 minutes.

I serve the meatloaf on top of a bed of spinach and then top with salsa, sourcream {or chipotle dressing} and olives. Enjoy!

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