Mexican Stuffed Turkey Meatloaf Recipe

What comes to mind when you hear the word meatloaf?  Many people seem to conjure up either the 70’s singer or some weird mystery meat dish that Aunt Matilda brought to the family reunion every year.  In my house, meatloaf doesn’t have such a bad reputation.  In fact, the girls often request our stand-by turkey meatloaf for even special dinners.  Last week, I was discussing dinner options with the husband—we were choosing between the usual meatloaf or something with a Mexican theme.  He suggested Mexican Meatloaf. I could do that, right? This was my Friday night Mexican Stuffed Turkey Meatloaf recipe. 

Ingredients for Mexican Stuffed Turkey Meatloaf Recipe

1 ½ lb. Ground Turkey (85% Lean or Leaner)

¼ c. Chopped Yellow Onion

1 tsp.  Chilli Powder

½ tsp.  Garlic Powder

½ tsp. Ground Cumin

¼ tsp. Ground Black Pepper

1/3 c. Medium Salsa (I use a black bean and corn variety)  Feel free to use the Hot salsa if it suits your family’s tastes!

¼ c. Ground Tortilla Chips

1/3-1/2 c. Plain Bread Crumbs

1 Egg, slightly Beaten

Filling

1 1/2 c. Mexican Blend Shredded Cheese or 1 c. Cheddar and Monterey Jack Blend

½ c. Black Olives, Sliced

1-2 Tbsp. Green Chillies (optional)

An additional cup of Salsa to cover the top of the meatloaf.

Instructions for Mexican Stuffed Turkey Meatloaf

Preheat the oven and prepare the meatloaf pan.  Preheat the oven to 375F.  Line a 9x5 inch loaf panwith aluminum foil and spray lightly with cooking spray.

Mix the meatloaf ingredients.  Mix the turkey, onion, spices, salsa, tortilla chips, and egg until well combined.  Add bread crumbs gradually and continue mixing until you are able to mold the turkey mixture into a loaf-like shape.

Roll the meatloaf mixture into a rectangle.  Turn the meatloaf mixture out onto a large rectangle of wax paper.  Press it and roll it with a rolling pin until the mixture is flattened and shaped to approximately an 8x11 inch rectangle.  Be careful not to press the mixture so thin that it tears when you roll it up. 

Top Mexican Meatloaf with filling ingredients and roll like a jelly-roll.  Top the meat rectangle with cheese, olives and green chili peppers—leaving a one inch border around the rectangle.  Beginning with one of the short ends, roll the meatloaf gently, jelly-roll style to the other end of the wax paper.  Press the edges together and seal the “seam” by gently pressing the meat together.  Avoid poking holes in the meat.  Carefully transfer the loaf to the prepare loaf pan.  Pour salsa over the meatloaf.  Cover with aluminum foil and bake.

Bake and serve.  Bake at 375 for approximately an hour and 10 minutes or until a meat thermometer inserted into the meat loaf’s center reads at least 170F and juices run clear.  Allow the meatloaf to rest for a few minutes (5-7) before removing from the pan and slicing.  Slice carefully, and serve.  We served with baked potatoes and salad—although rice or refried beans would also go well.