Turkey Chorizo Meatloaf

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Meatloaf, a staple in the Heldt-Ferreira household, is seriously overlooked by so many as one of the greatest dinner foods, ever.  I’m not sure why or how meatloaf got a bad reputation because I not only  think it is exquisite when freshly made, but it reheats well and makes outstanding lunch leftovers.  For these reasons meatloaf makes it into our dinner rotation at least once a month.   Because we eat it so frequently I try to explore new flavors by changing up the seasonings.  

I created this recipe one week when I accidentally left an entire package of corn tortillas on the counter overnight and they became too dry to eat as tacos.  HATING to throw out food, I made the tortillas into “tortilla crumbs.”  I then added the chorizo originally slated for tacos to meatloaf ingredients with the tortilla crumbs.   The result was a pretty tasty meatloaf but it was a bit greasy and  high in fat.  So after some tweaking and ingredient swapping I’ve created a lean and mean meatloaf.  It has big flavors but won’t break your diet.  

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Chorizo Turkey Meatloaf

Prep Time 20 minutes

Cook Time 1 hour

Calories 266 kcal

Ingredients

• 1 cup diced green onions
• 1/4 cup cilantro diced
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons Worcestershire sauce
• 1 12 oz can tomatoes with Green Chilies drained (I prefer RO*TEL)
• 2 pounds ground turkey 85% or leaner
• 4 to rtillas made into crumbs
• 2 extra-large eggs beaten
• 1 jalapeño diced
• 1 9 oz package of chorizo

Instructions

1. Preheat oven to 425 degrees.

Tortilla Crumbs

1. Dry tortillas in oven for 15-10 minutes
2. In a food processor, pulse tortillas into crumbs.

Meatloaf

1. In a large bowl, combine all ingredients.
2. Form into a loaf and place in baking pan covered with parchment paper.
3. Bake for 1 hour, or until the internal temperature is 160 degrees F and the meat loaf is cooked through.
4. Rest for 10 minutes, then slice.

This recipes easy to make but here are my tips for easy cooking: 

1. Make sure to buy Mexican Chorizo.   Spanish Chorizo (while tasty) is cured and won’t combine without some serious grinding with the other ingredients. Make sure to use lean turkey, Chorizo has a quite a bit of fat and the meatloaf will be greasy if you use a higher fat meat.  
2. Use parchment paper when baking the meatloaf.  It will save a ton of time during cleanup.  
3. Let the meatloaf get a bit crispy on the top but don’t let it burn.  

Do you like meatloaf?  Turkey or beef or ground meat blend? What are you favorite seasonsing to add?