Prep 15 mins
Cook 1 hr
If you like it even more spicy, replace the hot sauce with some additional chopped chipotle in adobo. Makes really good sandwiches the next day. Adapted from Cooking Lite.
- 1-2 chipotle chile in adobo, chopped (from a small can)
- 118.29 ml onion, finely chopped
- 118.29 ml fresh cilantro, coarsely chopped
- 59.14 ml oats
- 59.14 ml dry breadcrumbs
- 59.14 ml tomato sauce
- 9.85 ml fresh parsley, chopped
- 4.92 ml salt
- 2.46 ml ground cumin
- 2.46 ml dried oregano
- 1.23 ml dried basil
- 1.23 ml fresh ground black pepper
- 2 garlic cloves, minced
- 1 egg
- 453.59 g ground turkey
- 453.59 g ground turkey breast
- 59.14 ml tomato sauce
- 14.79 ml ketchup
- 2.46 ml hot sauce
- Preheat oven to 350°F.
- In a large bowl, combine chopped chile, onion, and next 14 ingredients - stirring to combine.
- Place turkey mixture in a 9x5-inch loaf pan coated with cooking spray.
- Bake, uncovered, at 350°F for 30 minutes.
- For topping, combine 1/4 cup tomato sauce, ketchup, and hot sauce or chipotle in a small bowl; brush mixture evenly over meatloaf.
- Cover and bake an additional 30 minutes or until thermometer registers 160°F.
- Let stand 10 minutes before slicing.
I adapted this for the crockpot and was satisfied with the result. The meatloaf was moist, but still sliced nicely. I only used one chipotle and wish I had added the second for a spicier flavor. I'll make this again.
Excellent!! Great flavor and reheats really well - stays moist and flavorful. Will definitely be making this one again - thanks!
UPDATE: OMG!!! This is HANDDOWN the BEST meatloaf I have ever laid a lip on! SO NOT your mother's meatloaf. Even leftovers were moist and flavorful. DH who would rather have ALL his teeth drilled then pulled without any anesthetic tried this and proclaimed it 'pretty darn good' which for him is monumental! Thank you Caroline! AWESOME meatloaf! Orig: 1/9/10Wonderful, moist, flavorful! I really liked that I had all these ingredients on hand. If you do not you could use dried rather than fresh for both the parsley and cilantro but fresh is oh so much better. There are recipes on zaar for freezing them- which would also work here imho. I used 3 chipotle's bc we like things spicy! For the bread crumbs I used 2 slices of whole wheat bread that I toasted and let dry/cool. Measured all the spices and added it to the bowl. Then I zipped it up in my food processor. Dumped that in the bowl with the meat. Then I chopped the onion, garlic, parsley, cilantro and chipotle's in the food processor. Dumped that in the bowl. Added everything else to the meat and mixed. Oh, I did not want to open a whole can of tomato sauce for the 1/4 cup needed so I used a mixture of half Catsup/BBQ sauce for both the meatloaf and the sauce on top. For the hot sauce I used Tabasco Chipotle. Of course you are going to have some accumulated grease, so I poured that off as best I could before adding the sauce topping and when removed to let it rest. Thank you for a flavorful recipe that is so much better for you than a traditional meatloaf with beef/pork. Mine was not as firm as French Tart's but was still deliciously moist and sliced very well. Next time I will double the oatmeal for a more firm loaf. This recipe fit a craving I had for meatloaf yet provided a wonderful taste sensation as well. :) TY TY TY TY!