Meatloaf Re-Mix

Meatloaf is one of my husband's favorite meals, but I wanted to change it up a little bit. This had mixed reviews at home (i.e. I loved, and Matt didn't), but I took leftovers to work and everyone that tried it loved it. So I figured even though it might not make an appearance at our house again, I would still share it on here. Just remember it is meatloaf with a little bit of kick, not your grandmother's meatloaf. I made one other change to this so I wouldn't have to heat up the oven, since we are into the warmer weather of south GA. I have 4 ramekins that I love, but don't get to use very often so I broke them out and baked the meatloaf in them. I was worried about the grease but I think using turkey breast help with that concern. It turned out great, and I was able to cook it in the toaster oven!!

Meatloaf Re-Mix
1 lb. ground turkey breast
1/2 med. onion, chopped
2 tbs. olive oil
1 egg
1 packet taco seasoning
1 10oz can of RoTel (drained)
1 cup tortilla chips crushed (I only had 1/2 cup, also used 1/2 cup bread crums)
1 cup shredded Mexican chesse
Taco sauce to brush on top



Preheat oven to 400.
Heat olive oil and saute onions until tender
Mix all ingredients except for taco sauce until well combined.
Spray pan and form loaf. (or divide into ramekins, it filled up 4 ramekins perfectly)
Brush top of meatloaf with taco sauce.
Bake 30-40 min. (took about the same time in the toaster oven)