Mexican Turkey Meat Loaf Recipe

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Mexican Turkey Meat Loaf Recipe photo by Taste of Home

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

Recommended: 19 Stromboli Recipes

MAKES:

6 servings

TOTAL TIME:

Prep: 25 min. Cook: 3 hours + standing

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VERIFIED BY Taste of Home Test Kitchen

CONTEST WINNER

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

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

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