"Since I was looking for a way to jazz up the traditional American meat loaf, I added Tex-Mex ingredients, and the result was fantastic. You can even use hot banana pepper rings, if you like." -Patricia Moed, Manchester, CT
1/2 cup seasoned breadcrumbs
1/2 cup finely chopped onion
1/4 cup chopped fresh cilantro
1/4 cup pickled banana pepper rings, finely chopped
1 tablespoon onion powder
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/2 teaspoon dried oregano
Dash of crushed red pepper
2 pounds ground turkey
2 large egg whites
1 cup bottled salsa
How to Make It
Preheat oven to 350°.
Combine first 11 ingredients. Divide meat mixture into 2 portions, and shape each portion into a (6 x 3-inch) loaf. Place loaves in a 13 x 9-inch baking dish coated with cooking spray; pour 1/2 cup salsa over each loaf. Bake at 350° for 1 hour or until a thermometer registers 165°. Let stand 10 minutes. Cut each loaf into 8 slices.
I've made a vegetarian version of this for about the last 10 years. Instead of the turkey, I use 1 package of Morning Star crumbles and one tube of the LightLean ground beef. It makes two loafs. It is moist, favorable and makes a great vegetarian main. I shape an put the two loafs on a cookie sheet and bake them for a little less than an hour. The salsa on top really makes it.
Ground turkey can be quite bland and this recipe produces a nice taste which can be adjusted from mild to spicy primarily by adjusting the amount of pepper used and the type of salsa. My ground turkey comes in 1.25 lb packages so I make this with 2.5 lbs and it makes 2 meat loafs. I freeze one and it still tastes good when defrosted. I just add a little bit more of everything.