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Mexican Turkey Meat Loaf

Here's a zesty, flavorful meat loaf you can really sink your teeth into! Pair this with black beans, rice, green salad with lime vinaigrette or any of your favorite Tex-Mex sides. —Kristen Miller, Glendale, Wisconsin
  • Total Time
    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


  • Combine bread and milk in a large bowl; let stand until liquid is absorbed. Add next 14 ingredients and 1/3 cup salsa; mix lightly but thoroughly.
  • 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 foil up sides of slow cooker.
  • Cook, covered, on low 3-4 hours or until a thermometer reads 165°. Lifting with foil, drain fat into slow cooker before removing meat loaf to a platter; top with remaining salsa and sprinkle with cilantro. Let stand 10 minutes before slicing. Serve with rice.
Nutrition Facts
1 slice: 335 calories, 20g fat (6g saturated fat), 149mg cholesterol, 1109mg sodium, 11g carbohydrate (4g sugars, 1g fiber), 27g protein.

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