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If you like moist meatloaf as well as light Mexican flavors, you’ll like this recipe.

It’s one of the a lot more prominent dishes from my recipe book, The Shredded Chef, because it’s easy making, tastes terrific when reheated, and has a well balanced macronutritional profile.



Calories per Serving


Protein per Serving

29 grams

Carbohydrates per Serving

30 grams

Fat per Serving

10 grams


1 pound lean ground turkey

1 pound lean ground chicken

1 (15 ounce) can black beans, rinsed and also drained

1 (15 ounce) could whole kernel corn, drained and also rinsed

1/ 2 (4 ounce) can fire-roasted diced environment-friendly chilies

1 cup mild chunky salsa

1 (1 ounce) plan dry taco flavoring mix

3/4 cup plain bread crumbs

3 egg whites

1 (28 ounce) could enchilada sauce, divided salt and also ground black pepper to taste

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Preheat the oven to 400 ° F. Layer a 9 x 13 inch baking recipe with cooking spray.

In a huge mixing bowl, integrate the ground turkey, ground poultry, black beans, corn, eco-friendly chiles, salsa, taco spices, bread crumbs, and also egg whites and also mix thoroughly.

Form the blend right into a loaf shape and location inside the ready baking meal, leading with fifty percent of the enchilada sauce and also location in the stove for 45 minutes.

Remove from the stove and top with the staying enchilada sauce, go back to the stove as well as cook until the meatloaf is no more pink inside, about 10-15 mins. A thermometer placed right into the center needs to review a minimum of 160 ° F.

What You End Up With

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And it tastes comparable to it looks! Enjoy!