Here’s a Mexican twist on the tried and true turkey meatloaf recipes. I don’t use dairy (i.e. milk or eggs) and this loaf still comes out juicy every time.
The secret ingredient is one finely chopped chipotle (you can find in every grocery store in the Mexican foods section. The chipotles come in a can with their wonderfully flavorful sauce.
The key is not to overbake it. Get it to about 160 degrees internally and then let rest for a couple minutes. 165 degrees is the ultimate goal for a succulent turkey loaf.
Since the oven is already on, I like to serve the loaf with a side of crispy, roasted and healthy brussel sprouts (see below).
1 package ground turkey
1/2 jalapeño finely chopped
Handful cilantro finely chopped
1/4 onion, chopped
1 chipotle from the can with sauce, chopped
Handful panko crumbs
Squirt of ketchup
Squirt of enchilada sauce
Mix all ingredients together in a large bowl with your hands.
Put the mixture into a loaf dish that’s been sprayed with non stick spray
Bake at 350 for about 45 minutes. Internal temp should be 165 when done. Let rest for a couple minutes and serve.
Roasted Brussel Sprouts
Cut off butt end of sprouts.
Cut each in half and place in a large plastic bowl.
Drizzle with olive oil and chosen spices like garlic salt.
Dump onto a lined baking sheet and leave space between each so they don’t steam.
Bake at 400 for 40 minutes. If cooking with a loaf at 350, raise the time accordingly. Toss and flip halfway thru cooking time. Watch them until their are browned and hopefully crisp.
Serve right away.