Tex-Mex Turkey Meat Loaf and Chipotle Mashed Potatoes

  1. Preheat oven to 375F.
  2. Chop onion, bell pepper, and cilantro and mince garlic, transferring all to a large bowl.
  3. Into a blender tear 2 bread slices and grind into fine crumbs.
  4. Add crumbs to onion mixture.
  5. Make more bread crumbs in same manner with remaining 2 bread slices and add to onion mixture.
  6. Add cup chili sauce and all remaining ingredients and with your hands mix until just combined (do not overmix).
  7. Transfer mixture to an 8 1/2 x 4 1/2 x 2 1/2-inch glass loaf pan, pressing down on mixture to eliminate any air pockets (mixture will completely fill pan), and spread remaining 6 tablespoons chili sauce evenly over top.
  8. Line a shallow baking pan with foil and put loaf pan in baking pan (to catch any drippings).
  9. Bake meat loaf, uncovered, in middle of oven 1 1/2 hours, or until a meat thermometer inserted 2 inches into middle of loaf registers 170F.
  10. Transfer meat loaf in pan to a rack and let stand, loosely covered with foil, 20 minutes before slicing.
  11. Meat loaf may be made 1 day ahead and cooled, uncovered, before being chilled, covered.
  12. If desired, reheat meat loaf, covered, in a 350F.
  13. oven about 20 minutes.
  14. Cut meat loaf into 6 or 12 slices and serve with potatoes.

onion, bell pepper, cilantro sprigs, garlic, white sandwich bread, chili sauce, lean ground turkey, nonfat sour cream, egg, worcestershire sauce, ground cumin, salt, freshly ground black pepper, potatoes

Taken from www.epicurious.com/recipes/food/views/tex-mex-turkey-meat-loaf-and-chipotle-mashed-potatoes-101065 (may not work)

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