Spicy Brown Rice Meatloaf

Two words … Burning Deliciousness. I had plans to make Tosca Reno’s Brown Rice Turkey Meatloaf for dinner, but my taste buds were craving some serious flava flave.

So, I decided to play with the recipe and add in some GIN flavor – salsa, jalapeno and chili powder. And thank heavens it was absolutely delish … the boy had three servings, which is what I call a win.

If you want a less spicy version, cut back on the chili powder or jalapeno.

1 lb Lean ground turkey
1 cup Cooked brown rice
1 Egg
1/2 cup part-skim Mexican blend cheese
1/2 cup finely chopped onion
1/2 cup chopped  yellow bell pepper
1/2 cup finely chopped celery
1 finely chopped jalapeno 
3 tbs Salsa
1 tsp Sea salt
Fresh ground black pepper
1 tsp chili powder  
Preheat oven to 350*F
Cook rice according to package directions.

In a large bowl combine all ingredients with a pair of clean hands. Place in a loaf pan with a light coating of non-stick vegetable cooking spray. Bake for about an hour. Let cool ten minutes before serving

Makes 6 Servings
Per Slice:
174 Calories
9 Carbs
8 Fat
18 Protein
590 Sodium
2 Sugar