© Constantine William Spyrou
Meatloaf is a classic American comfort dish that is very rich and satisfying. Traditionally made with meat, eggs, breadcrumbs, and sauteed vegetables, this baked loaf is a staple in most diners across America, as well as in many other American restaurants in the US. Meatloaf also usually gets served with a rich, creamy gravy that complements the meatloaf perfectly.
That is what happens to traditional American meatloaf. However, I'm going to put a Mexican spin on this American classic, which means almost entirely changing up what meatloaf is supposed to be. There are going to be no eggs and no breadcrumbs in this meatloaf. It will be held together with avocado instead, which also makes it creamy and even more rich, meaning you don't need any gravy! Because of this, instead of traditional beef and pork meatloaf, this will be a turkey and pork meatloaf (because turkey lends a lot more to traditional Mexican flavors and is more common in Mexican cooking anyways). Add some great Mexican seasonings to it, and you're set for comfort in a new, elevated way like you've never seen before!
Recipe will feed about 12 people.
3 pounds ground turkey
3 pounds ground pork
2 whole avocados
1 medium white onion, chopped
1 large red onion, chopped
2 ounces tequila
2 tablespoons Mexican oregano
2 tablespoons cumin
2 teaspoons ground cinnamon
6 cloves of garlic, minced
1 tablespoon ground coriander
1/4 cup chopped cilantro
1 pound skinned tomatillos
2 cups chicken stock
3 cups water
2 jalapenos, whole
2 serrano peppers, whole
2 green bell peppers, diced
Zest and juice of 4 limes
Olive oil for cooking/sauteeing
Salt and pepper to season
1. Preheat a convection oven to 350 degrees Fahrenheit.
2. Start by making the tomatillo sauce that will be mixed into the meatloaf. Saute half of the bell peppers, red onions, and white onions in some olive oil, and season with salt and pepper. Add 2 cloves of minced garlic. When the onions start to turn translucent, add chicken stock, water, jalapenos, serranos, and tomatillos. Cook down on high heat for about an hour, then blend the sauce until pureed and combined. It's okay if the sauce is chunky at this point.
3. In a separate pan, saute the rest of the bell peppers and onions with salt, pepper, and a small amount of the cumin.
4. Combine turkey and pork in a mixing bowl until well mixed. Add your tomatillo sauce, sauteed vegetables, lime zest and juice, cinnamon, cumin, coriander, garlic, tequila, cilantro, and avocados. The avocado acts as a binder for the meatloaf, so breadcrumbs and eggs are not necessary. Combine well, then form into a log.
5. Transfer the meatloaf to a greased sheetpan. Add water until it just covers the sheet pan to keep the meatloaf from drying out or burning. Cover the pan and meatloaf with tinfoil, and bake covered in the oven for 45 minutes.
6. Remove the foil, and bake uncovered for another 15 minutes to get a nice crust on the top. Serve!
This meatloaf is meant to achieve a great balance between richness and bright acidity, which is why the tomatillo sauce factors in. It takes on a whole new flavor thanks to all of the Mexican seasonings and sauces that are mixed in. The fact that turkey is used in the meatloaf helps to complement all of the flavors, and the avocado provides the fat that the meatloaf is missing otherwise, making it creamy and rich.
I hope you enjoyed reading this recipe! Let me know what you think and what you would change! If you make it at home, let me know how it turns out! Enjoy! =)