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Turkey & Vegetable Meatloaf with Chipotle Chile

Turkey & Vegetable Meatloaf with Chipotle Chile


So easy, and so tasty...this scrumptious turkey and veggie meatloaf packs a lot of flavor...and a little kick.

serves 8 people


cost per recipe: $10.35

The price is determined by the national average.

  • 2

    teaspoons olive oil

  • 8

    ounces container crimini mushroom, finely chopped (about 2 1/2 cups)

  • 2

    small zucchini, chopped (about 1 1/4 cups)

  • 1

    medium onion, finely chopped (about 1/2 cup)

  • 1

    carton (18.3 ounces) Slow Kettle® Style Golden Butternut Squash Bisque

  • 1 1/2

    pounds lean 85% lean ground turkey

  • 3/4

    cup finely chopped whole wheat bread(about 2 slices)

  • 1 1/2

    teaspoons ground chipotle chile powderor chili powder

  • 2

    tablespoons shredded fat free Cheddar cheese

view nutrition info

How to Make It

Step 1

Heat the oil in a 10-inch nonstick skillet over medium-high heat.  Add the mushrooms, zucchini and onion and cook for 10 minutes or until the vegetables are tender, stirring occasionally.  Stir in the bisque and cook for 2 minutes.  Remove the skillet from the heat and let the vegetable mixture cool slightly.

Step 2

Thoroughly mix the turkey, vegetable mixture, bread crumbs and chipotle pepper in a large bowl.  Season, if desired.  Place the mixture into an 8x4-inch loaf pan.

Step 3

Bake at 350°F. for 1 hour 15 minutes or until the meatloaf is cooked through.  Sprinkle with the cheese.

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Made With
 Slow Kettle® Style Golden Butternut Squash Bisque

Slow Kettle® Style Golden Butternut Squash Bisque


Ratings & Reviews

  • Michael H.

    October 8, 2008

    Turkey & Vegetable Meatloaf with Chipotle Chile

    I liked this recipe but would made a few changes, that I think helped. I sauteed the onions first before adding the mushrooms and zucchini. And I added about 2 tablespoons of garlic. This made a lot and it over flowed so next time I'll use a 9x9 pan. Fifteen muntes before it was done I added the cheese on top so it melted.

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