Smoky Chipotle Turkey Meatloaf

1. Take a rough chop to the banana peppers. At least quarter them. This will ensure that you do not get giant flashes of pepper, but subtle hints.

2. Next mince down a clove of garlic. For this recipe, two cloves would not be too dangerous, either.

3. Throw the peppers and the garlic into a bowl and add the egg, enchilada sauce and tomato sauce. Roughly mix a little.

4. It’s dry ingredient time. Throw together a couple of tablespoons of oats and breadcrumbs. The oats seemed a little off to me, but they really add oomph by taking away some of the herbaciousness of the breadcrumbs, letting the turkey flavor shine more. Cumin and oregano are really the only spices you need for this.

Pre-1: WAIT we forgot to … preheat the oven to 350°.

5. Moving on … let’s grab the ground turkey.

6. Mix together the ground turkey until a uniform texture.

7. Now grab a 9″ x 13″ pan. Since this is a “for two” recipe, you might want to grab just two mini pans, whatever your preference.

8. Evenly spread throughout the pan. I also made some divots into the turkey for more sauce to form in certain areas.

Throw in to the preheated oven and bake for 30 minutes.

9. Time to make the sauce. Start with 1/4 cup of tomato sauce.

10. Throw in a tablespoon of ketchup.

11. Next add the hot sauce. I use Louisiana or “Frank’s” but feel free to use Tabasco. But it should be a vinegar-based hot sauce.

12. After 30 minutes, pour about 90 % of the sauce over the meatloaf. Cover with tinfoil and throw back in for another 30 minutes. You might want to uncover and crank up the heat for about 10 minutes to dry out the top as mine was probably a little soupier than I would have liked it.

And there you have it. An extremely easy smoky chipotle turkey meatloaf.