Tuesday, April 12, 2011

Gluten Free Southwestern Turkey Meatloaf

Green chili is not a condiment. 

It is a crucial ingredient to (almost) any recipe in order to make it delicious. For those of you not familiar with the green chili and New Mexican Cuisine, please see the following information from the ever reputable wikipedia (in this case you can trust it!):

New Mexican cuisine is a regional cuisine found in New Mexico, reflecting the regional climate and long history as part of the Native AmericanMexicanSpanish and United States cultures. This form of southwest cuisine is most popular in New MexicoColoradoUtah, and California. New Mexican Cuisine is also very different than the preferred Tex-Mex style of Mexican-American food in Texas and Arizona. One of its most defining characteristics is the dominance of the New Mexican chile—in red and green varieties, depending on the stage of ripeness when picked.

Within New Mexico, green chile is a popular ingredient in everything from enchiladas and burritos to cheeseburgersfrench friesbagels, and pizzas, and is added to the standard menu of many national American food chains. 
(from http://en.wikipedia.org/wiki/New_Mexican_cuisine)

Yes, I really did just cite wikipedia! But really, New Mexican Cuisine (especially red and green chili) is SIMPLY AMAZING.

Here are a few New Mexico pictures to inspire your Southwestern spirit!
There are actual stands in which you can get your red (or green) chili fix!
Where New Mexicans cook their cuisine.

Here is what you'll need!

  • 5 pounds ground turkey
  • 4 - 4 ounce cans of fire roasted green chili
  • 3 cloves chopped garlic
  • 3 cups chopped yellow onions (approximately two medium onions)
  • 1 tablespoon olive oil
  • 4 tablespoons Sun Dried Red Hot Pepper Paste (2 for spreading on top of your meatloaf) - you could also use bbq sauce!
  • 3 cups gluten free oatmeal (or regular if you don't have an issue with gluten)
  • 2 eggs
  • 2 teaspoons cumin
  • 1 teaspoon chili powder

First, preheat your oven to 325 degrees. Then, cook your olive oil, onions and garlic in a medium saucepan over high heat until onions are slightly browned. Combine onions, garlic, green chili, chili powder and cumin in a large bowl.

Next, add your eggs!
Combine oats, turkey, and Sun Dried Red Hot Pepper Paste. 
Place in baking dish.
Spread two tablespoons of the Sun Dried Red Hot Pepper Paste (or bbq sauce) over your meatloaf before placing in the oven (or after if you forgot to like me!)
Ina Garten from Barefoot Contessa on the Food Network sometimes bakes her meat with a pan of water under to keep things moist, so I thought I'd give it a try...I'll let you know if it works!
Cook for 90 minutes, or until a meat thermometer reads 160 degrees.
I can't even wait for you all to see some new ideas on how to use this leftover meatloaf tomorrow! :)

ps. cooking the meatloaf with a pan of water underneath definitely didn't do any harm! 

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