This dish was incredible. Meatloaf in general gets such a bad wrap. I mean, I was never a big fan of it growing up. My mom used to make it and it was a blah kind of meal night – definitely never got me excited. This dish right here changed everything for me though. I was blown away for two reasons. First, the taste is off the charts – it’s one of the BEST dishes I have ever made – and second, they were SO ridiculously easy to make. Traditional meatloaf takes hours in the oven. But with this recipe, the time is cut down to nothing by making them mini loaves and by cooking them on the stove top prior to the bake. They were so moist and flavorful.
My daughter was reluctant to try them (mainly because kids rarely like unfamiliar territory), but once she did – she devoured two in one sitting. That right there speaks for itself. She’s a picky little mama btw.
Recipe credit for this dish belongs to America’s Test Kitchen. I kept everything the same, but just subbed in the turkey for their ground beef. Perfection.
- 1 cup pico de gallo/salsa
- 1 tbs brown sugar
- 4 corn tortillas
- 1.5 lbs ground turkey
- 1/4 cup chopped fresh cilantro
- 3 scallions, finely chopped
- 2 large eggs
- 1 tsp chipotle powder
- sea salt & ground pepper
- 1 tbs olive oil
- 1 cup shredded pepper jack cheese
Preheat oven to 425 degrees F.
Combine salsa and sugar in a small saucepan and cook over medium high heat until thickens – about 5 minutes. Remove from heat and set aside.
Tear up tortillas or chop tortillas into small bits. In a large bowl, using your hands, combine the tortilla peices, turkey, cilantro, scallions, eggs, chipotle powder, salt and pepper (to taste). Form 5 mini meatloaves.
Heat oil in a large ovensafe non stick skillet over medium high heat. Cook the loaves until browned, about 3-4 minutes per side. Spoon salsa mixture over each loaf and place skillet into the oven. Bake for 10 minutes. Remove from oven, sprinkle cheese on top of each loaf and bake for 5 more minutes.
Yields 5 mini meatloaves.