I’ve made very few meatloafs (meatloaves?) in my life. I like them, but it never pops into my head when I’m thinking “what the heck am I going to make for my dinners this week?” I would like to start changing that. Growing up I always had the standard ground beef meatloaf with ketchup on top. Don’t get me wrong, I love it that way! However since I’m trying to be a health conscious person, I figured I would try to make mine a bit less fat and cholesterol laden. I also happened to have gorgonzola cheese, quinoa and jalapenos sitting in my fridge getting old. (does gorgonzola even get old? I mean, it’s already moldy, right?) My first attempt at this was made with ground chicken breast, and though the flavor was great, the texture was off. Next attempt was more succesful with ground turkey. So much better! I also made the cheese chunks a bit larger this time so it didn’t just blend into the meat. With larger pieces you really get the flavor of the cheese in every bite. Unless you search around and eat all your chunks of cheese at the beginning. Which may have happened. Have I told you I have a problem with cheese? It’s really a problem with loving all food, but cheese is hard for me to resist. Also, peanut butter. I can’t stand it when Christian abandons his peanut butter sandwiches. It feels like sacrilege to throw them away. Sorry about that tangent. Back to meatloaf. Try it. Enjoy it. Try it with a different cheese, such as feta, if you aren’t a fan of blue cheese. I will probably try it without the mexican spices next time. Maybe an italian version with italian herbs and chunks of fresh mozzarella or parmesan? Hmm I’m getting hungry. Enjoy this picture of Christian as you peruse the recipe.
Jalapeno Gorgonzola Turkey Meatloaf
Yield: 8 servings, around 132 g each (see note below)
Fat: 11.1 g
Sodium: 212.8 mg
Total Carbohydrates: 4.4 g
Fiber: 0.9 g
Sugar: .4 g
Protein: 27.5 g
I put a small plastic sandwich size baggie on my hand while dicing and seeding my jalapenos. I had some super spicy ones once that burned my hands for a few hours after cutting! It was terrible, so I now recommend gloves or the bag method.
Ingredients! Onion powder not pictured. It doesn’t like the papparazzi. also, I forgot about it during the photo shoot.
2 lb 93% lean Ground Turkey*
½ of a medium Onion, diced (3.8 oz)
2 medium Jalapenos (2 oz), seeded and diced (or not seeded, whatever your heat level preference)
1 whole Egg
4-6 cloves Garlic, minced
2 oz Gorgonzola or Blue Cheese, crumbled, but not too small
½ cup cooked Quinoa
1 tsp each: Kosher Salt, Pepper (fresh ground preferred), ground Cumin, Onion powder, Garlic powder, Smoked Paprika, Chili powder, ground Coriander, Worcestershire sauce
dash of Cayenne pepper (again, to your preference. I like spice, so I mayyyy have done a large dash)
2 tsp Franks RedHot hot sauce, or hot sauce of your choosing.
- Preheat oven to 350°.
- Spray a loaf pan with non stick spray, or coat with ¼- ½ tsp Coconut oil.
- Put the ground turkey in a large mixing bowl and add all the spices, minced garlic, diced onion, diced jalapeno, Quinoa, and Gorgonzola.
- In a small bowl crack egg and whisk together with the Worcestershire and hot sauces.
- Add the egg/sauce mixture to the turkey and slowly incorporate all ingredients. Try not to over mix, as the meatloaf can get very dense and brick like!
- Once all the ingredient are mixed together, and you can no longer see large streaks of spices, put the meatloaf onto your prepared loaf pan. You may need to use a spatula and spread it out a little if it doesn’t by itself.
Into the oven you go!
- Place into preheated oven and bake for a little over an hour, or until internal temperature reaches 155°-160° F.
- Let the meatloaf rest until it reaches the recommended temperature of 165°.
Looks like a brick, tastes like heaven.
- Slice into 8 equal portions and devour. I couldn’t stop taking little pieces from the sides of the pieces as I was portioning it out!
Side dishes for Meatloaf. Steamed Brussel Sprouts and Roasted Squash(es).
*I did make this the first time with ground chicken breast and it turned out much too dense and solid. I like my meatloaf tender and the fattier turkey was perfect. You could certainly trade out the higher fat meat for lower, just be aware that the texture will change.