Slicing the loaf reveals a hidden layer of cheese. Leftovers are especially good on a sandwich. Serve with tossed green salad and corn bread.
1/2 cup chopped onion
1/3 cup finely chopped red bell pepper
1 teaspoon chili powder
1/2 teaspoon ground cumin
4 garlic cloves, minced
1 tablespoon minced canned chipotle chile in adobo sauce
1/2 pound 7% fat ground turkey
1 pound ground turkey breast
3/4 cup dry breadcrumbs
2/3 cup mild chunky salsa, divided
1 teaspoon dried oregano
6 slices 30%-less-fat center-cut bacon (such as Oscar Mayer), cooked and crumbled
2 large egg whites
3/4 cup (3 ounces) reduced-fat finely shredded Mexican-style four cheese blend (such as Kraft 2% milk)
How to Make It
Preheat oven to 350°.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, chili powder, cumin, and garlic to pan; sauté 1 1/2 minutes or until onion is tender. Stir in chipotle chile; sauté 30 seconds. Remove from pan; cool. Combine onion mixture, turkey, turkey breast, breadcrumbs, 1/3 cup salsa, oregano, bacon, and egg whites in a large bowl.
Place half of turkey mixture in an 8 x 4-inch loaf pan coated with cooking spray. Arrange cheese over top, leaving a 1/2-inch border around outside edges. Arrange remaining turkey mixture over cheese, pressing edges to pack. Spread the remaining 1/3 cup salsa over top of meat loaf. Bake at 350° for 1 hour and 25 minutes or until a thermometer registers 165°. Let stand 10 minutes. Remove from pan; cut into 12 slices.
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The big problem with this recipe is that it's too delicious! We all ate too much of it, but we were happy eaters. The changes I made were to use ground chicken, which has a better flavor to my tastebuds, and to use preseasoned bread crumbs, only 2 slices of bacon, and a hot salsa. Mine cooked in 60 minutes, but then I just made 2/3 of the recipe (just two of us). Served with browned cumin potatoes, zucchini, and hominy mix with a sprinkling of cilantro. At the one leftover piece today cut up into 2 corn tortillas and heated on the griddle like a quesedilla. Wow!
I don't know if we can eat regular meatloaf again after having this. I used 93% lean ground beef instead of turkey and did not include the bacon since I had beef, but not turkey or bacon. I added a few splashes of hot sauce to the cheese layer since we like spicy food. It was fantastic. Served with spicy sweet potato chunks and corn bread.
This recipe has been my go-to meatloaf recipe for years. The guys where my boyfriend works rave about it and whine for him to get me to make it. One of them can now only eat meatloaf if it is doused with salsa & cheese!!
I've made this several times and its absolutely fantastic. I use Yves Meatless Ground Round (1 pkg) instead of beef and add corn and other veggies I have on hand to increase the nutritional value and taste. Great for kids and makes wonderful leftovers!
Considering it cost $18 to buy two types of ground turkey and center-cut bacon, I expected a better meal than this. The meatloaf was moist, yet tasted mostly of salsa and oregano. I couldn't taste the bacon at all, nor could I taste the chipotle, or bell pepper. Heck, the cheese hardly made an impression. Won't make this again. Didn't keep the leftovers, nothing special, except for the cost.
I have loved this dish since the first time I made it. It is appropriate both for a weeknight dinner or company, and the recipe doesn't require any changes - it turns out wonderfully every time. It is my husband's favorite meatloaf - he raves about it every time I make it.
This is the best turkey meatloaf I've tried. The seasonings are terrific and it was very moist and delicious. I skipped the bacon, but used all ground turkey (no breast) and extra salsa on top. I served it with mashed potatoes and green beans.
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