Mexican Turkey Meatloaf

One of my favorite meatloaf recipes has an Italian twist and was made by Giada De Laurentiis. She uses sun-dried tomatoes and feta cheese to make it super flavorful, and unlike many other turkey meatloaves, this one is really moist!
http://www.foodnetwork.com/recipes/giada-de-laurentiis/turkey-meatloaf-with-feta-and-sun-dried-tomatoes-recipe/index.html


I make this meatloaf AT LEAST once a month- probably more. I have a tendency to play out things I love very quickly by doing them over and over (I can't listen to Regina Spector anymore), so I thought I would try a spin on Giada's recipe and do a Mexican theme.


We are huge fans of Mexican flavors. My half-Mexican stepdad made my sisters and I burritos pretty much every other day when I was growing up, and my husband Ted taught Spanish in Puerto Vallarta for a year, so we joke that we are part-Mexican based on how much we love the food.


This Mexican Turkey Meatloaf turned out soooo good!! Definitely has a kick, but is not too spicy. The lack of pictures in this post is because we dug right in as soon as it came out of the oven. Hope you like it! 

Mexican Turkey Meatloaf


Ingredients:
1 6 oz can diced jalepenos, (we used the "hot", but you can use medium or mild to tone it down)
1 small onion, chopped
1/2 C jarred roasted red peppers, diced
1/2 C chopped fresh cilantro
2 cloves garlic, minced
2 eggs, slightly beaten
1/2 C plain bread crumbs
1/2 C part-skim ricotta cheese
1 t. cumin
1 t. chili powder
1 t. salt
1 t. pepper
1 lb. ground turkey (white or dark meat works fine)


Preheat oven to 375 degrees. Mix everything but the ground turkey together first. Then add the turkey last and combine well. Place into a oiled deep dish pie plate and bake for 45 min at 375 or until it reads 165 degrees with a thermometer. Serve with sour cream and salsa and chopped fresh cilantro.