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Southwestern Slow-Cooker Stuffed Turkey Loaf

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This recipe just happened about 5 years ago. I had the meats after butchering 3 turkeys and a small pig. The other ingredients are what I call essentials in the pantry and fridge. Because I had lots to do outside, I decided to try cooking the loaf in a slow-cooker, so I wouldn't have to run in and out all day to check on it. It turned out juicy and perfectly cooked. If desired, the loaf can also be roasted in the oven.

Rate this recipe 2.8/5 (13 Votes)

Ingredients

  • 3 pounds turkey meat
  • 1/2 pound pork butt meat
  • 2 cups homemade or canned green salsa
  • 1 1/2 cups fine crushed tortilla chips
  • 2 large eggs
  • 1 large fine chopped red onion
  • 6 cloves minced garlic
  • 1 large fine chopped Anaheim Chili
  • 3 minced jalapeno peppers
  • 1/4 cup fine chopped cilantro
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • Kosher or sea salt
  • Fresh ground black pepper
  • 1 1/2 cups grated Monterey jack cheese
  • 1/2 cup crumbled goat cheese
  • 4 minced chipolte peppers in adobo sauce
  • 2 tablespoons adobo sauce
  • 1/4 cup green chili or enchilada sauce
  • 1 well beaten egg

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Cut turkey (a mix of dark and white meat is best) and pork in 1 1/2 inch pieces, put on a parchment lined sheet and freeze for about 30 minutes, til fairly firm (this will help to get a better chunky grind rather than a mushy grind). Pulse in food processor in batches to desired consistency.

Step 2

Combine salsa, chips, eggs, onion, garlic, peppers, cilantro, chili powder and cumin in a bowl, salt and pepper to taste. Mix thoroughly. Add meat and mix
with hands til well blended (do not overmix). Combine cheeses and chipolte peppers, set aside. Combine adobo and chili sauces, set aside.

Step 3

On a lined sheet, pat 2/3 of meat mixture into a semi rounded rectangle (about 7 x 10 inches). Spread cheese mix over top, leaving a one inch border of meat. Pat out remaining meat to about 5 x 8 inches, place over cheese mix and gently press down. Brush exposed meat around edge with beaten egg, fold up and pinch to seal. Pat into loaf that fits easily on a rack in a 6 to 8 quart slow cooker. (The rack elevates loaf enough that it doesn't soak in the pan drippings and get soggy on the bottom).

Step 4

Cook all day on low (8 to 10 hours) or 5 hours on high (internal temperature of 160 to 165 F). Preheat oven to 400 F. Carefully remove loaf from slow cooker and put on a rimmed baking sheet. Coat top and sides with chili sauce mix. Roast in oven for 15 to 20 minutes or til topping just starts to brown. Let stand for 5 to 10 minutes before slicing.

For a little more nourishing meatloaf, substitute 1 1/2 cups cooked quinoa for the crushed tortilla chips.
For an even spicier meatloaf, substitute pepper jack for the Monterey jack cheese.
If you don't have a wire rack that fits the cooker, use 4 or 5 canning jar lids and a little foil to lift up the meat from the grease that accumulates.

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