Last week at Jenna’s house, she made the most amazing meatloaf with bison. BISON! Growing up, we didn’t really eat meatloaf, so I was always suspicious of it. But if you have a good meatloaf, it’s kind of mind-blowing. This may only be the case if you didn’t grow up eating it. Let me challenge you with this: Mexican Meatloaf. It’s a twist on the old classic and I used lean ground turkey, which made it fairly healthy.
Note: if you have a manly man, possibly don’t mention that you’re using ground turkey. And maybe don’t mention that you’re having meatloaf. Rob had a dark cloud hanging over his head from the time I announced dinner plans. And guess what? He went back for thirds. Stick THAT in your menu rotation and smoke it.
1 package ground turkey (mine was 1.25 pounds)
1 cup fresh bread crumbs (I made mine with 1 hoagie roll, toasted)
1/2 onion, diced
1/2 cup crushed tomatoes
1/4 cup milk
1 can diced green chilis (there is a tiny can and a large can; I used the middle can)
1 package fajita seasoning (or use a combo of coriander, cumin, cayenne, garlic & salt)
1/2 bunch cilantro
Shredded colby jack
Preheat oven to 400 degrees and grease a small bread pan. Mix all ingredients together and spoon into the pan. Spread more crushed tomatoes on top, then bake for 1 hour. Let stand out of the oven for 10 minutes so it can set. Serve topped with chopped cilantro and cheese.
Options: You could sub out the turkey for something else. I loved Jenna’s bison. If you are cooking for more than 4 people (and I’m including 2 little ones), double this! Bread crumbs aren’t hard to make (I toast the bread a little, then stick it in the blender), but they also aren’t hard to buy. As for the crushed tomatoes, I use them in everything, but you could totally use ketchup or even salsa.
[linking up with All Things Pretty this week! Come check out all the pretty.]