Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Soak the bread
Tear the white bread into small pieces and place in a large bowl. Pour in the milk and let it sit until the liquid is fully absorbed, a couple of minutes.
- 2
Mix the loaf
Finely chop the red bell pepper, onion, and seeded jalapeno. Mince the garlic and cilantro and lightly beat the eggs. Add the ground turkey, chorizo, chopped peppers and onion, eggs, cilantro, garlic, chili powder, salt, cumin, oregano, pepper, cayenne, and 1/3 cup of the salsa to the soaked bread. Mix gently but thoroughly with your hands until just combined — don't overwork it.
- 3
Shape it
On a sheet of heavy-duty foil, shape the mixture into a 10x6-inch oval loaf. Lift the loaf by the foil into a 6-quart oval slow cooker and fold the foil ends up the sides.
- 4
Slow cook
Cover and cook on low for 3 to 4 hours, until a thermometer inserted in the center reads 165°F.
- 5
Top and rest
Drain the fat, then lift the loaf onto a platter. Spoon the remaining salsa over the top, scatter on extra cilantro, and let it stand 10 minutes before slicing. Serve over Spanish rice or cauliflower rice.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Mexican Turkey Meatloaf
Created by: MacroMeals
Ingredients
- 2 white bread
- 1/3 cup 2% milk
- 1 lb ground turkey
- 1/2 lb fresh chorizo
- 1 red bell pepper
- 1 onion
- 1 jalapeno pepper
- 2 eggs
- 2 tbsp fresh cilantro
- 2 garlic cloves
- 2 tsp chili powder
- 1 tsp salt
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp pepper
- 1/4 tsp cayenne pepper
- 2/3 cup salsa
Instructions
- Soak the breadTear the white bread into small pieces and place in a large bowl. Pour in the milk and let it sit until the liquid is fully absorbed, a couple of minutes.
- Mix the loafFinely chop the red bell pepper, onion, and seeded jalapeno. Mince the garlic and cilantro and lightly beat the eggs. Add the ground turkey, chorizo, chopped peppers and onion, eggs, cilantro, garlic, chili powder, salt, cumin, oregano, pepper, cayenne, and 1/3 cup of the salsa to the soaked bread. Mix gently but thoroughly with your hands until just combined — don't overwork it.
- Shape itOn a sheet of heavy-duty foil, shape the mixture into a 10x6-inch oval loaf. Lift the loaf by the foil into a 6-quart oval slow cooker and fold the foil ends up the sides.
- Slow cookCover and cook on low for 3 to 4 hours, until a thermometer inserted in the center reads 165°F.
- Top and restDrain the fat, then lift the loaf onto a platter. Spoon the remaining salsa over the top, scatter on extra cilantro, and let it stand 10 minutes before slicing. Serve over Spanish rice or cauliflower rice.