Here’s a zesty, flavorful meat loaf you can really sink your teeth into! Great with black beans, rice, green salad with lime vinaigrette, or any of your favorite Tex-Mex sides
—KRISTEN MILLER GLENDALE, WI
PREP: 25 MIN. • COOK: 3 HOURS + STANDING • MAKES: 1 LOAF (6 SERVINGS)
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 jalapeno 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
Additional minced fresh cilantro
Hot cooked Spanish rice
1. Combine bread and milk in a large bowl; let stand until liquid is absorbed. Add the next 14 ingredients and 1/3 cup salsa; mix lightly but thoroughly.
2. On an 18x7-in. piece of heavy-duty foil, shape meat mixture into a 10x6-in. oval loaf. Lifting with foil, transfer to a 6-qt. oval slow cooker. Press ends of the foil up the sides of the slow cooker.
3. Cook, covered, on low until a thermometer reads 165°, 3-4 hours. Lifting with foil, drain fat into the slow cooker before removing meat loaf to a platter; top with the remaining salsa and sprinkle with cilantro. Let stand 10 minutes before slicing. Serve with rice.