• 1 medium onion
  • 1 bell pepper (orange or red)
  • 3/4 cup packed fresh cilantro sprigs
  • 5 garlic cloves
  • 4 slices firm white sandwich bread
  • 1/2 cup plus 6 tablespoons bottled chili sauce such as Heinz
  • 1 1/2 pounds lean ground turkey
  • 1/2 cup nonfat sour cream
  • 1 large egg
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


Preheat oven to 375 F.

Chop onion, bell pepper, and cilantro and mince garlic, transferring all to a large bowl. Into a blender tear 2 bread slices and grind into fine crumbs. Add crumbs to onion mixture. Make more bread crumbs in same manner with remaining 2 bread slices and add to onion mixture. Add 1/2 cup chili sauce and all remaining ingredients and with your hands mix until just combined (do not overmix).

Transfer mixture to an 8 1/2 x 4 1/2 x 2 1/2-inch glass loaf pan, pressing down on mixture to eliminate any air pockets (mixture will completely fill pan), and spread remaining 6 tablespoons chili sauce evenly over top. Line a shallow baking pan with foil and put loaf pan in baking pan (to catch any drippings). Bake meat loaf, uncovered, in middle of oven 1 1/2 hours, or until a meat thermometer inserted 2 inches into middle of loaf registers 170 F. Transfer meat loaf in pan to a rack and let stand, loosely covered with foil, 20 minutes before slicing. Meat loaf may be made 1 day ahead and cooled, uncovered, before being chilled, covered. If desired, reheat meat loaf, covered, in a 350 F. oven about 20 minutes.

Cut meat loaf into 6 or 12 slices and serve with potatoes.

Serves 6.

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Submitted 6/13/05.
Source: Epicurious Foods
Submitted By: Teresa Johnson
Tex-Mex Turkey Meat Loaf