The last recipe I shared was back in November 2015! Damn, I can’t believe it’s been so long. I didn’t really think it’d take me that long to want to share another recipe. Honestly, it probably would have taken even longer but I’ve had this recipe written up and sitting in my drafts folder since last September. I decided I finally had to snap some pictures tonight because I’m tired of looking it up through my draft folder.
Luckily there was still light out when I was done feeling like super woman. Do you ever feel like super (wo)man? Today was one of those days. I started the morning with a quick yoga practice, had a full day of work, got home and started this meatloaf, worked out in the garden for 1 hour transplanting tomato plants, and then came inside to snap these photos. After dinner and dishes I even started a load of laundry. Who am I? Sometimes I really do feel like an Energizer bunny. Though I swear these batteries will run out soon.
One thing I love about this recipe is how versatile it is. In the recipe I call for a red and green bell pepper but when I was at the store last Saturday I bought red and yellow which is totally fine. I also forgot to by a jalapeño. Whoops! It was still totally delicious without it though I do prefer it with. Make sure to sprinkle on the fresh cilantro as that really adds a kick of flavor. This time I served it with some sliced avocado which I think was great. I’ll be doing that again in the future.
Another thing about meatloaf in general that I enjoy is that once you get it in the oven you have a good amount of time to tackle another task. Todays task was transplanting tomato plants which I mentioned above. I wanted to get my whole garden planted tonight but time ran out…
I’ll probably post soon about my garden once it’s all planted so I don’t want to go into too much detail here but the tomato plants I transplanted are wild tomato plants that grew on their own in my garden beds! I don’t know what varieties they are but I transplanted six plants and am giving my mom four more for her to replant. It’ll be an experiment to see if they survive but I am so excited!
Unlike the tomato transplants from my garden, this Mexican meatloaf is tried and true. I’ve been making it pretty consistently over the last year. It’s one of mine and David’s favorite meals. You really can’t go wrong with a comfort food like meatloaf, especially when it involves Mexican flavors and it’s all healthy from being paleoized (that is totally a word). Enjoy!
- 1-1.25 pounds ground turkey
- 1 tablespoon olive or avocado oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 a medium sized red onion, diced
- 3 garlic cloves, minced
- 1 jalapeno, seeded & diced
- 1 egg, whisked
- 1/2 cup almond meal
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon fresh cracked pepper
- 2 tablespoons cilantro, chopped for garnish
- Preheat oven to 400 degrees and grease a loaf pan.
- In a saute pan over medium heat; heat olive oil and saute peppers, onions, and garlic for about 5 minutes or until soft. Remove from heat to cool off.
- In a large bowl; mix together turkey, sautéed veggies, egg, almond meal, and all the seasonings. Place mixture into a loaf pan and press down to make it even. Bake for 50 minutes. Remove from oven and let sit 10 minutes. Sprinkle on cilantro, slice, and serve.
- Using between 1 or 1.25 pounds ground turkey both work for this recipe. If you use 1.25 ground turkey you may need to add up to 3/4 cup almond meal.