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Hee-Haw Southwestern Turkey Meat Loaf

Hee-Haw Southwestern Turkey Meat Loaf

The recipe for this spicy, cheese-topped meat loaf comes from home cook Matt Gibbs of Houston, Texas. This recipe first appeared in the 2012 SAVEUR 100, with the article Meatloaf.


1 1⁄4 lb. ground turkey
2 1⁄2 cups roughly crushed Ritz-brand crackers
1 cup shredded sharp cheddar cheese
1 cup shredded pepper Jack cheese
1⁄2 cup chili sauce, such as Heinz
1⁄4 cup prepared horseradish
2 tbsp. chili powder
2 tbsp. Worcestershire
2 tbsp. Dijon mustard
4 cloves garlic, finely chopped
2 eggs, lightly beaten
1 small yellow onion, finely chopped
1 (16-oz.) can diced tomatoes and green chiles, such as Ro*Tel, drained
Kosher salt and freshly ground black pepper, to taste
2 tbsp. unsalted butter, melted

Heat oven to 350°. In a bowl, combine turkey, 2 cups crackers, ½ cup of each cheese, chili sauce, horseradish, chili powder, Worcestershire, mustard, garlic, eggs, onion, tomatoes and chiles, and salt and pepper. Transfer to a foil-lined baking sheet and shape into a 10″ by 6″ loaf. Combine remaining crackers and cheeses with butter in a bowl; sprinkle over top of meat loaf. Bake until an instant-read thermometer inserted into the center of the meat loaf reads 160°, about 30 minutes.


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