The Recipes

Mexican Turkey Meatloaf

This is the last of that ground turkey, I promise!  I think we did a good job at making decidedly different dishes though, each inspired by different flavors - the Ginger Meatballs, Mediterranean Burger, and now, here you have meatloaf!  I made enough to have leftovers for lunches and snacks because, well, that's just what you do with meatloaf.

Mexican Turkey Meatloaf

Ingredients for Meatloaf:

- 10 oz. ground chicken

- 1/4 onion, diced

- 1 celery rib, diced

- 1 clove garlic, minced

- 1/2 jalapeno, diced

- 12 cherry tomatoes

- 1 T. ground cumin

- 1 T. Mexican oregano

- 1 T. sugar

- 1/2 c. almond milk (or regular)

- 1 slice of bread, torn into 1-in. pieces

Ingredients for Avocado Salsa:

- 1/2 avocado, diced

- 1/2 jalapeno, diced

- 1/4 c. cilantro, chopped

- 1/4 onion, diced

- 1 lime, zested and juiced

- splash of hot sauce


- salt and pepper 

- olive oil

Heat 1 T. of oil in a skillet.  Add the onion, celery and jalapeno.  Season with salt and let them soften for 4-5 minutes.  Add in the tomatoes and garlic.  Cook for 4-5 minutes longer.  Cool the mixture and transfer it to a blender with the sugar; puree until smooth.

While the mixture is cooling, soak the bread in the almond milk.

Preheat the oven to 350 degrees.

In a bowl, combine the ground meat, cumin, oregano, 2/3 of the tomato puree.  Squeeze the majority of the milk out of the bread and add it to the mixture.  Season with salt and pepper and thoroughly combine with your hands.  Transfer the meatloaf to a small non-stick loaf pan.  Top with the remaining puree.

Bake in the oven for 30 minutes, or until the internal temperature is 160 degrees.

Combine the avocado, jalapeno, cilantro, onion, lime zest, lime juice, and hot sauce in a bowl.  Season with salt and pepper.

Remove the meatloaf from the oven and let it rest for five minutes.  Slice and top with the avocado salsa.