Meat Loaf Mexicana

For Di's Kitchen Notebook's Autumn Event, Handmade Loaves, I am submitting this Meat loaf Mexicana.  It is a layered loaf with deliciousness sandwiched in between the meat layers.  Although, not a fan of meat loaves, this one sells itself.


On the other hand, my husband loves meat loaf so I do make it, more than I like to but I usually play with it and come out with some interesting results.  "Creating" it is fun.  Eating it is OK.  Eating for hubby is fantastic.

Meat loaf Mexicana 

Ingredients:

1 pound  ground turkey


1/2 cup corn meal

1/2 cup potato starch

1/4 cup chili sauce  (1/8 cup sweet and 1/8 cup  hot)


1/4 cup chopped fresh parsley


2 large eggs


1 medium onion — sliced


1 red pepper, sliced


2 cups corn — frozen

Filling:  


1/2 cup mushrooms, 


1/2 cup onions


1/2 cup red pepper.  


Brown fulling ingredients.  Mix together and place on top of first layer of meatloaf.

Method:

In a large bowl, combine turkey, corn meal, potato starch, chili sauce, parsley, corn and eggs. Mix well.

Spray a medium nonstick skillet with vegetable cooking spray. Add onion, mushroom and red pepper; cook, stirring, over medium heat , about 10 minutes.

Place one half of the meat loaf  mixture into loaf pan.  Cover with filling and then place another layer of meat loaf on top.

Bake until cooked through,  1 hour. Transfer pan to a wire rack; let stand for 10 minutes.

Serve immediately.

Linked to the Grocery Cart Challenge       Savory Sunday