Southwestern Turkey Meat Loaf

  • Serves

    serves 8


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.


  • 1 14 lb. ground turkey
  • 2 12 cups roughly crushed Ritz-brand crackers
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded pepper Jack cheese
  • 12 cup chili sauce, such as Heinz
  • 14 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


Step 1

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.

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