With warm Mexican spices of cumin and ancho chili powder, this turkey meatloaf is a nice twist on a classic. You can even make it ahead, then heat if back up again for those busy nights when you need a quick meal. Serve with broccolini and spiced whipped sweet potatoes. Add a tossed green salad for more veggies. For a spicy kick, add a little chipotle powder or fresh jalapeño pepper.
Pre-heat oven to 350ºF. Line a rimmed baking sheet with non-stick foil (or regular foil and spray it) or parchment. Combine all meatloaf ingredients into a medium bowl, turkey all the way through the pepper. Start with ¾ cup of breadcrumbs. If the mixture feels wet, add the last ¼ cup. Mix gently but completely with your hands (I wear food handler gloves).
Mound turkey mix on the baking sheet. Shape and pat into a long, smooth football-shaped loaf. Whisk glaze ingredients together, pour onto the meatloaf and smooth to cover the turkey top and sides with a pastry brush or knife. Bake for approximately 25-30 minutes or until a thermometer reaches 165ºF internally. Slice and serve.
Notes
You can make this up to 3 days ahead. Cool after baking, packaged tightly and refrigerate. To heat, slice cold meatloaf and place on a foil lined baking sheet. Cover with more foil. Heat until hot all of the way through (350ºF oven), about 30 minutes. Timing will depend on how cold it is coming our of the refrigerator. It will be longer if it is very cold. See notes for freezing in the post.