Mexican Turkey Meat Loaf Recipe

Mexican Turkey Meat Loaf Recipe
Mexican Turkey Meat Loaf Recipe photo by Taste of Home
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Mexican Turkey Meat Loaf Recipe

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Here's a zesty, flavorful meat loaf you can really sink your teeth into! Great with black beans, rice, green salad with lime vinaigrette, or any of your favorite Tex-Mex sides. —Kristen Miller, Glendale, Wisconsin
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 3 hours + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 3 hours + standing

Ingredients

  • 2 slices white bread, torn into small pieces
  • 1/3 cup 2% milk
  • 1 pound lean ground turkey
  • 1/2 pound fresh chorizo
  • 1 medium sweet red pepper, finely chopped
  • 1 small onion, finely chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 large eggs, lightly beaten
  • 2 tablespoons minced fresh cilantro
  • 2 garlic cloves, minced
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 2/3 cup salsa, divided
  • Additional minced fresh cilantro
  • Hot cooked Spanish rice

Directions

Combine bread and milk in a large bowl; let stand until liquid is absorbed. Add next 14 ingredients and 1/3 cup salsa; mix lightly but thoroughly.
On an 18x7-in. piece of heavy-duty foil, shape meat mixture into a 10x6-in. oval loaf. Lifting with foil, transfer to a 6-qt. oval slow cooker. Press ends of foil up sides of slow cooker.
Cook, covered, on low until a thermometer reads 165°, 3-4 hours. Lifting with foil, drain fat into slow cooker before removing meat loaf to a platter; top with remaining salsa and sprinkle with cilantro. Let stand 10 minutes before slicing. Serve with rice. Yield: 1 loaf (6 servings)
Originally published as Mexican Turkey Meat Loaf in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2017, p31

Nutritional Facts

1 slice: 335 calories, 20g fat (6g saturated fat), 149mg cholesterol, 1109mg sodium, 11g carbohydrate (4g sugars, 1g fiber), 27g protein.

  • 2 slices white bread, torn into small pieces
  • 1/3 cup 2% milk
  • 1 pound lean ground turkey
  • 1/2 pound fresh chorizo
  • 1 medium sweet red pepper, finely chopped
  • 1 small onion, finely chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 large eggs, lightly beaten
  • 2 tablespoons minced fresh cilantro
  • 2 garlic cloves, minced
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 2/3 cup salsa, divided
  • Additional minced fresh cilantro
  • Hot cooked Spanish rice
  1. Combine bread and milk in a large bowl; let stand until liquid is absorbed. Add next 14 ingredients and 1/3 cup salsa; mix lightly but thoroughly.
  2. On an 18x7-in. piece of heavy-duty foil, shape meat mixture into a 10x6-in. oval loaf. Lifting with foil, transfer to a 6-qt. oval slow cooker. Press ends of foil up sides of slow cooker.
  3. Cook, covered, on low until a thermometer reads 165°, 3-4 hours. Lifting with foil, drain fat into slow cooker before removing meat loaf to a platter; top with remaining salsa and sprinkle with cilantro. Let stand 10 minutes before slicing. Serve with rice. Yield: 1 loaf (6 servings)
Originally published as Mexican Turkey Meat Loaf in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2017, p31

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