Smoky Chipotle Turkey Meatloaf with Roasted Vegetables
25min
40min
4
450
Chef's Note
For a gluten-free version, use gluten-free breadcrumbs or almond flour. The sweet potatoes provide a nice balance to the spicy chipotle flavors. If you prefer less heat, reduce the amount of chipotle peppers. This meatloaf freezes well - slice before freezing for easy portioning. The vegetables can be swapped for whatever is in season.
Tags
Ingredients
1 1/2 pounds ground turkey
1/2 cup breadcrumbs
2 large eggs
3 cloves, minced garlic
2 peppers, finely chopped chipotle peppers in adobo sauce
2 tablespoons adobo sauce
1 medium, half finely diced for meatloaf, half cut into chunks for roasting red onion
1 medium, half finely diced for meatloaf, half cut into chunks for roasting bell pepper
1/3 cup, chopped cilantro
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 1/2 teaspoons, divided salt
3/4 teaspoon, divided black pepper
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 medium, cut into 1-inch chunks zucchini
2 medium, peeled and cut into 1-inch chunks sweet potatoes
3 tablespoons, divided olive oil
1 can (14.5 oz) fire-roasted diced tomatoes
1 tablespoon honey
1 juiced and zested lime
1 sliced, for serving avocado
Instructions
- 1
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease a 9x5-inch loaf pan.
- 2
In a large bowl, combine ground turkey, breadcrumbs, eggs, 2 minced garlic cloves, chopped chipotle peppers, 1 tablespoon adobo sauce, finely diced half of red onion, finely diced half of bell pepper, 1/4 cup chopped cilantro, ground cumin, 1/2 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- 3
Add 1 tablespoon tomato paste and Worcestershire sauce to the meat mixture. Mix gently with your hands until just combined, being careful not to overmix.
- 4
Transfer the mixture to the prepared loaf pan and shape into a loaf. In a small bowl, mix the remaining 1 tablespoon tomato paste, 1 tablespoon adobo sauce, and 1 tablespoon olive oil. Brush this mixture over the top of the meatloaf.
- 5
In a large bowl, toss sweet potato chunks, zucchini chunks, remaining red onion chunks, and remaining bell pepper chunks with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon smoked paprika.
- 6
Spread the vegetables on the prepared baking sheet in a single layer.
- 7
Place both the meatloaf and the vegetables in the preheated oven. Bake the vegetables for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
- 8
Bake the meatloaf for 35-40 minutes, or until the internal temperature reaches 165°F (74°C).
- 9
While the meatloaf and vegetables are baking, prepare the sauce. In a small saucepan, combine the fire-roasted diced tomatoes, remaining minced garlic clove, honey, lime juice, and lime zest. Simmer over medium-low heat for 10 minutes until slightly thickened.
- 10
Let the meatloaf rest for 10 minutes before slicing. Serve slices of meatloaf with roasted vegetables on the side, topped with the tomato sauce, sliced avocado, and remaining chopped cilantro.
Nutrition Information (per serving)
450
38g
30g
22g
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