Roasted poblano peppers elevate the standard turkey meatloaf recipe from blah to brilliant, packed with juicy vegetables and topped with red chile enchilada sauce. The recipe makes two loaves, so you can freeze one for later!
1 Yellow onion, medium, diced
1 Carrot, peeled and diced
1 Leek, white and light green part only, chopped
2 Celery sticks, diced
1 Jalapeno pepper, seeded and diced
3 Poblano Peppers, roasted and peeled and seeded*
3 T. Olive oil
3 lb. Ground turkey meat (preferably half thigh meat and half breast meat; all breast will be too dry)
1/3 c. Half and Half or Whole Milk
½ t. Cumin
½ t. Garlic Salt
1/4 t. Aleppo pepper (may substitute cayenne pepper)
½ t. Ground pepper
1 t. Kosher salt
1 c. Panko Bread crumbs
1 c. Red enchilada sauce, divided (Frontera brand recommended)
* Place peppers under a broiler or on the grill until blackened on all sides. Place inside a damp towel or paper bag for 10 to 20 minutes. This will help steam off the skins. Peel the skin off each pepper, remove the seeds and dice. Reserve 4 thin strips of pepper to garnish the top of the meatloaf.
Preheat oven to 375 degrees. Prepare a large rimmed sheet pan with parchment paper.
If the meatloaf mixture seems too wet to shape, add additional Panko 1/4 c. at a time. If it seems to dry, add a tablespoon or two of milk. The mixture should be easy to shape, though it will be a bit sticky.