Description

Ever wanted a meatloaf that’s juicy, spicy, and packed with bold Mexican flavors? Mexican Turkey Meat Loaf is your new go-to! This slow-cooker recipe combines lean ground turkey with chorizo, vibrant peppers, and zesty salsa for a for a flavorful, comforting dish that’s perfect for family dinners or meal prep.

Ingredients

To make Mexican Turkey Meatloaf, you’ll need ingredients that create a vibrant, spicy, and savory flavor profile. Here’s what you need and why each one matters:

White Bread (2 slices, torn into small pieces): Soaks up milk to keep the meatloaf moist and tender.
2% Milk (⅓ cup): Softens the bread, adding moisture and binding the mixture.
Lean Ground Turkey (1 pound, 90% lean): A lean, healthy protein base that’s mild and absorbs flavors well.
Fresh Chorizo (½ pound): Adds spicy, smoky depth, boosting the Mexican flavor.
Sweet Red Pepper (1 medium, finely chopped): Brings sweet, crunchy texture and vibrant color.
Onion (1 small, finely chopped): Adds savory sweetness as it cooks.
Jalapeño Pepper (1, seeded and finely chopped): Provides a mild, spicy kick; seeding reduces heat.
Large Eggs (2, lightly beaten): Bind the mixture, ensuring a firm yet tender loaf.
Minced Fresh Cilantro (2 tbsp): Adds fresh, citrusy flavor typical of Mexican cuisine.
Garlic Cloves (2, minced): Infuses the loaf with aromatic depth.
Chili Powder (2 tsp): Brings smoky, spicy warmth to the dish.
Salt (1 tsp): Enhances all flavors.
Ground Cumin (1 tsp): Adds earthy, warm spice.
Dried Oregano (1 tbsp): Contributes herbal, Mexican-style notes.
Pepper (½ tsp): Adds mild heat.
Cayenne Pepper (¼ tsp): Provides a subtle, spicy boost.
Salsa (⅔ cup, divided): Adds tangy, tomatoey flavor to the loaf and topping; use mild or spicy to taste.
Additional Minced Fresh Cilantro: For garnish, adding freshness.
Hot Cooked Spanish Rice: A flavorful side that complements the spicy loaf.

Substitutions and Variations

Turkey: Swap ground turkey for ground chicken or lean ground pork for a different flavor.
Chorizo: Use spicy Italian sausage or soy chorizo for a vegetarian option; adjust spices if less spicy.
Bread: Substitute with panko breadcrumbs (½ cup) or gluten-free bread for dietary needs.
Jalapeño: Omit for a milder flavor or use a diced green bell pepper for no heat.
Salsa: Replace with diced tomatoes and green chiles (like Rotel) or enchilada sauce for a smoother texture.
Spices: Reduce chili powder to ½ tsp for less heat or add ¼ tsp smoked paprika for extra smokiness.

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Instructions

Prepare the Bread:
- In a large bowl, combine 2 slices white bread (torn into small pieces) and ⅓ cup 2% milk. Let stand for 5–10 minutes until the milk is absorbed.
- Tip: Mash the bread gently with a fork to ensure it’s fully soaked for a moist loaf.
Mix the Meatloaf:
- To the bread mixture, add 1 pound lean ground turkey, ½ pound fresh chorizo (casings removed), 1 finely chopped medium sweet red pepper, 1 finely chopped small onion, 1 seeded and finely chopped jalapeño, 2 beaten large eggs, 2 tbsp minced fresh cilantro, 2 minced garlic cloves, 2 tsp chili powder, 1 tsp ground oregano, ½ tsp dried oregano, ½ tsp pepper, ¼ tsp cayenne pepper, and ⅓ cup salsa.
- Mix gently with a fork or hands until just combined; avoid overmixing.
- Tip: Overmixing can make the meatloaf tough, so mix lightly to keep it tender.
Shape the Loaf:
- On an 18×7-inch piece of heavy-duty aluminum foil, shape the meat mixture into a 10×6-inch oval loaf.
- Tip: Pat the mixture evenly to ensure uniform cooking, and smooth the foil to prevent tearing.
Assemble in the Slow Cooker:
- Lift the foil with the meatloaf and transfer it to a 6-quart oval slow cooker. Press the foil ends up the sides of the slow cooker to create a barrier for steam.
- Tip: Ensure the loaf fits comfortably without touching the sides too much for even cooking.
Cook the Meatloaf:
- Cover and cook on low for 3–4 hours, until a thermometer inserted in the center of the loaf reads 165°F.
- Tip: Check at 3 hours to avoid overcooking; slow cookers can vary, so use a thermometer for accuracy.
Remove and Finish:
- Lift the meatloaf out using the foil, allowing excess fat to drain into the slow cooker.
- Transfer to a serving platter and top with the remaining ⅓ cup salsa. Sprinkle with additional minced fresh cilantro.
- Let stand for 10 minutes before slicing to allow juices to settle.
- Tip: Resting ensures clean slices and keeps the loaf juicy.
Serve:
- Slice the meatloaf and serve warm with hot cooked Spanish rice on the side.
- Tip: Spoon any extra salsa from the platter over the slices for added flavor.