The recipe for this spicy, cheese-topped meat loaf comes from home cook Matt Gibbs of Houston, Texas. This recipe first appeared in the 2012 SAVEUR 100, with the article Meatloaf.
Southwestern Turkey Meat Loaf
The recipe for this spicy, cheese-topped meat loaf comes from home cook Matt Gibbs of Houston, Texas.
1 1⁄4 lb. ground turkey
2 1⁄2 cups roughly crushed Ritz-brand crackers
1 cup shredded sharp cheddar cheese
1 cup shredded pepper Jack cheese
1⁄2 cup chili sauce, such as Heinz
1⁄4 cup prepared horseradish
2 tbsp. chili powder
2 tbsp. Worcestershire
2 tbsp. Dijon mustard
4 cloves garlic, finely chopped
2 eggs, lightly beaten
1 small yellow onion, finely chopped
1 (16-oz.) can diced tomatoes and green chiles, such as Ro*Tel, drained
Kosher salt and freshly ground black pepper, to taste
2 tbsp. unsalted butter, melted
Heat oven to 350°. In a bowl, combine turkey, 2 cups crackers, ½ cup of each cheese, chili sauce, horseradish, chili powder, Worcestershire, mustard, garlic, eggs, onion, tomatoes and chiles, and salt and pepper. Transfer to a foil-lined baking sheet and shape into a 10″ by 6″ loaf. Combine remaining crackers and cheeses with butter in a bowl; sprinkle over top of meat loaf. Bake until an instant-read thermometer inserted into the center of the meat loaf reads 160°, about 30 minutes.