The last meatloaf I made was an Italian-inspired one and I haven’t made another, since. This time, I wanted to try something different. Maybe even get a little closer to home. And since I live in Wyoming, I thought I’d go local and give Chugwater Chili a whirl and see how it goes on a meatloaf recipe. And while I’m at it, I thought, I might as well go all out with the kick by adding jalapeno peppers to the mix.
I would’ve used ground beef but I happened to have a thing of ground turkey in the fridge, so that’s what I used. Smart Ground or something similar would be a good vegetarian alternative, as well.
I also had some leftover cilantro leaves so I just threw it on the mash and it worked out great. By the way, the radish slices gave it a nice cool break from the spiciness of the dish.
Outstanding, I say! Give it a try already.
Ingredients (4 servings):
1 lb. Lean Ground Turkey
1 1/2 cup Bread Crumbs
4 Jalapeno Peppers, seeded and finely diced
1 Onion, finely diced
3 tbs. Chugwater Chili Powder (or whatever variety you have)
2 tbs. dried thyme
6 Garlic Cloves, minced
1 cup Frozen Peas & Carrots, thawed in microwave
1 Large Egg
4 tbs. EVOO
Fresh Cracked Pepper
1/2 cup Ketchup
1 tbs. Chugwater Chili Powder (or whatever variety you have)
1 tbs. Honey
1 tsp. Worcestershire Sauce
1 tsp. Hot Sauce
4 Russet Potatoes, peeled and diced
1 bunch Fresh Cilantro Leaves, finely chopped
1/2 stick Unsalted Butter
1 cup of Low-Fat Milk, more or less
Salt & Pepper
1 Bunch of Raddish, sliced
Preheat oven to 350F. In a large mixing bowl, combine all meatloaf ingredients together and mix well using your hands. Take note that Chugwater Chili Powder is already salted. If the chili powder you’re using doesn’t have salt in it, go ahead and add some, otherwise, beware of over salting.
Now, make the glaze by combining all the glaze ingredients together in a small bowl and mixing well. Transfer meatloaf to a meatloaf baking pan and smother evenly with the glaze. Pop in the oven for 1 hour.
Meanwhile, start your mash by rinsing the cubed potatoes to get rid of excess starch. Place in a pot immersed in cold water and bring to a boil. Once boiling, reduce heat and continue boiling for another 20 minutes or until potatoes are tender enough to mash. Drain water and then, add butter, milk, salt & pepper and start mashing until smooth and creamy. Give it a taste and re-season accordingly. Add in cilantro and fold using a large spoon or spatula.
Serve with slices of radish.