• 1/2 tablespoon canola oil
• 1 medium onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 medium jalapeño, finely chopped
• 1 red bell pepper finely chopped cup tomato paste
• 1 tablespoon chili powder
• 1/4 teaspoon cayenne pepper
• 1 teaspoon cumin
• pound lean ground turkey (93%)
• 1 1/2 pounds lean ground beef (95%)
• cup whole wheat bread crumbs
• 1/2 cup fat-free milk
• Nonstick baking spray

SALSA:
• 9 plum tomatoes, seeded and chopped
• 6 scallions finely chopped
• 2 jalapeños, seeded and finely chopped
• 1 clove garlic, finely chopped
• 1 lime, juiced (about 2 tablespoons) teaspoon salt

Meatloaf:
Preheat oven to 350°F. In large non-stick skillet, heat canola oil over medium-high heat. Add onion, garlic, jalapeño and red bell pepper. Cook 8-10 minutes until vegetables are soft. Add tomato paste, chili powder, cayenne pepper and cumin. Remove from heat and allow to cool.

In large bowl combine ground turkey, ground beef, bread crumbs, and low-fat milk. Stir in cooled vegetable mixture. Spray a 9″ x 5″ bread loaf pan with nonstick cooking spray. Shape meafloaf to fit pan. Bake In preheated oven 1 1/2 hours.

Salsa
Combine and mix tomatoes, scallions, jalapeños, garlic, lime juice, and salt. Serve with meatloaf.

Per Serving:
(Meatloaf)
• Calories: 210
• Fat: 7.18 gm
• Cholesterol: 65.77 mg
• Saturated Fat: 2.39 gm
• Sodium: 223 mg

(Salsa)
• Calories: 19
• Fat: 0.25 gm
• Cholesterol: 0.03 mg
• Saturated Fat: 0 gm
• Sodium: 45 mg