Wonderful flavors of New Mexico in this delicious loaf!
Michael’s Green Chili Meat Loaf
1 Tbsp. olive oil
1/2 medium yellow onion, diced (about 3/4 cup)
1 garlic clove, minced
1 medium green bell pepper, finely diced (about 1 cup)
1 bay leaf
2 Tbsp. chopped fresh flat-leaf parsley (or 1 Tbsp. dried parsley)
2 tsp. chopped fresh thyme (or 1 tsp. dried thyme)
1 lb. ground beef, lean
1 lb. ground turkey, lean
2 large eggs, lightly beaten
1/3 cup Ritz crackers, crushed
1/3 cup old fashioned oat meal
1 cup mild or medium green enchilada sauce (I recommend Hatch)
1 Tbsp. Worcestershire sauce
1 tsp. kosher salt
1 tsp. freshly ground black pepper
Preheat the oven to 350°. Line a baking sheet with foil. Spray a 6 X 10 inch baking dish with Pam cooking spray.
Heat the olive oil in a medium skillet over medium heat. Sauté the onions, garlic, and bay leaf until the onions are tender, about 3 minutes. Add the bell pepper and cook until the pepper is tender. Stir in the parsley and thyme and cook for another 2 minutes. Remove pan from the heat and let the onion mixture cool. Discard the bay leaf.
In a large bowl, combine the turkey and beef, eggs, crackers, oats, 1/2 cup of enchilada sauce, the Worcestershire sauce, salt, pepper and the cooled vegetables. Use your hands to mix everything together.
Transfer the mixture to the baking dish and form into a loaf on the baking sheet. Coat the meat loaf with the remaining 1/2 cup of enchilada sauce.
Bake for 1 - 1-1/2 hours, until the meat loaf is firm. Let sit for about 5 minutes before slicing. I suppose you could also try this with red bell pepper and red sauce.