Description
Want a comforting dinner with a spicy, Mexican-inspired kick? Mexican Turkey Meat Loaf is the perfect recipe! This slow-cooker dish blends lean ground turkey and chorizo with vibrant red pepper, jalapeño, and salsa, creating a juicy, flavorful loaf.
Ingredients
Scale
- For the Meat Loaf:
- 2 slices white bread, torn into small pieces
- 1/3 cup 2% milk
- 1 pound lean ground turkey
- 1/2 pound fresh chorizo
- 1 medium sweet red pepper, finely chopped
- 1 small onion, finely chopped
- 1 jalapeño pepper, seeded and finely chopped
- 2 large eggs, lightly beaten
- 2 tablespoons minced fresh cilantro
- 2 garlic cloves, minced
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 2/3 cup salsa, divided (1/3 cup for loaf, 1/3 cup for topping)
- For Serving:
- Additional minced fresh cilantro
- Hot cooked Spanish rice
Why These Ingredients Matter
- Bread and Milk: Create a “panade” to keep the loaf moist and tender.
- Ground Turkey: Lean protein that lightens the dish while staying juicy.
- Chorizo: Adds spicy, smoky Mexican flavor and richness.
- Red Pepper, Onion, Jalapeño: Provide crunch, sweetness, and mild heat.
- Eggs: Bind the loaf for a firm texture.
- Cilantro: Brings fresh, herby brightness.
- Garlic: Adds savory depth.
- Chili Powder, Cumin, Oregano, Peppers: Deliver bold, Mexican-inspired seasoning.
- Salsa: Adds tangy, spicy moisture inside and a zesty topping.
- Spanish Rice: A flavorful, complementary side to soak up juices.
Substitutions and Variations
- Bread: Use whole wheat bread, gluten-free bread, or 1/2 cup breadcrumbs.
- Milk: Swap with unsweetened almond milk or skim milk.
- Turkey: Replace with ground chicken or lean ground beef.
- Chorizo: Use mild chorizo, spicy Italian sausage, or vegan chorizo (adjust spices for vegan).
- Veggies: Swap red pepper with green bell pepper or add 1/2 cup corn.
- Jalapeño: Omit for less heat or use 1/4 teaspoon red pepper flakes.
- Eggs: Use 1/2 cup mashed avocado or 2 flax eggs (2 tablespoons flaxseed + 6 tablespoons water) for egg-free.
- Cilantro: Substitute with parsley if cilantro isn’t preferred.
- Garlic: Use 1/2 teaspoon garlic powder.
- Spices: Reduce chili powder to 1 teaspoon for milder flavor or add 1/2 teaspoon smoked paprika for smokiness.
- Salsa: Use mild, medium, or hot salsa, or homemade pico de gallo.
- Gluten-Free: Use gluten-free bread and check salsa and chorizo for additives.
- Lower Fat: Use 99% lean turkey and reduce chorizo to 1/4 pound.
Instructions
Step 1: Prep Your Ingredients
- Tear 2 slices white bread into small pieces.
- Measure 1/3 cup 2% milk.
- Finely chop 1 medium sweet red pepper, 1 small onion, and 1 jalapeño pepper (seeded).
- Mince 2 garlic cloves and 2 tablespoons fresh cilantro.
- Lightly beat 2 large eggs.
- Measure 2 teaspoons chili powder, 1 teaspoon salt, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1/2 teaspoon pepper, and 1/4 teaspoon cayenne pepper.
- Measure 2/3 cup salsa, dividing into 1/3 cup portions.
- Prepare hot cooked Spanish rice closer to serving time.
- Set out extra minced fresh cilantro for garnish.
- Cut an 18×7-inch piece of heavy-duty foil.
Tip: Wear gloves when handling jalapeños to avoid skin irritation.
Step 2: Make the Panade
- Soak Bread: In a large bowl, combine torn bread and milk. Let stand for 5-10 minutes until the bread absorbs the liquid, forming a mushy paste.
Tip: Mash the bread with a fork to ensure full absorption; this keeps the loaf tender.
Step 3: Mix the Meat Loaf
- Add Ingredients: To the bread mixture, add ground turkey, chorizo, red pepper, onion, jalapeño, eggs, cilantro, garlic, chili powder, 1 teaspoon salt, cumin, oregano, cayenne pepper, and 1/3 cup salsa.
- Combine: Mix lightly but thoroughly with your hands or a spoon until just combined. Avoid overmixing to prevent a dense loaf.
Tip: Mix gently to keep the loaf’s texture light; it should hold together but not feel tightly packed.
Step 4: Shape the Loaf
- Form Loaf: On the heavy-duty foil, shape the meat mixture into a 10×6-inch oval loaf, about 1-1.5 inches thick.
- Transfer to Slow Cooker: Lift the foil with the loaf and place it in a 6-quart oval slow cooker. Press the foil ends up the sides of the slow cooker to form a sling.
Tip: Ensure the loaf is evenly shaped for consistent cooking; the foil sling makes removal easy.
Step 5: Cook
- Cook on Low: Cover and cook on Low for 3-5 hours, until a meat thermometer inserted in the center reads at least 165°F (74°C).
Tip: Check at 3 hours; smaller loaves or hotter slow cookers may finish closer to 3 hours.
Step 6: Finish and Serve
- Remove Loaf: Using the foil sling, lift the meat loaf from the slow cooker. Tilt to drain any fat into the slow cooker, then transfer the loaf to a serving platter.
- Top and Rest: Spread the remaining 1/3 cup salsa over the top of the loaf. Sprinkle with additional minced fresh cilantro. Let stand for 10 minutes before slicing.
- Slice and Serve: Slice the loaf into 1-inch thick pieces. Serve with hot cooked Spanish rice on the side.
Tip: Resting helps the loaf hold its shape when sliced; serve with extra salsa for dipping if desired