Meatloaf was a forced meal for me as a child … I forced myself to eat it or starve until the next meal and that was an unbearable amount of time for me to wait. We had your basic meatloaf with catsup, onion and I think oatmeal added to fill – not sure as I have a foggy memory of those days. When I grew up and moved out, meatloaf never graced my menu until my mini me’s came along and the budget had to be stretched. However, no beef meatloaf, it had to be Turkey (I am the only meat eater in the house)! What a challenge, but I discovered BBQ sauce was an amazing Turkey flavor enhancer, so it’s been up hill from that moment.
This is my newest version of my original Turkey meatloaf. Chorizo gives it a unique flavor and bite.
1 pd ground turkey
1/2 cup diced red bell pepper
1/4 dried parsley
1 tbsp course ground black pepper
1 tbsp seasoned garlic salt
1 tsp minced garlic
1 cup diced onion
1 cup seasoned bread crumbs
3 tbsp BBQ sauce
1 package of Chorizo
5 strips of bacon
1 cedar plank
Blend eggs together. Add everything else to eggs except chorizo and mix well – should be moist, not wet. Take Turkey mix and pour onto flat surface (I use wax paper) and flatten out to a large rectangle about 3/4 inch thick. Squeeze tube of Chorizo onto center and then form the turkey meatloaf mixture around the Chorizo until it resembles a meatloaf mound.
Spread a healthy coating of BBQ sauce over the top, and then create your Bacon weave blanket for the last topping to put it all together.
I cooked mine with Coconut Charcoal from www.Cosshellcharcoal.com at roughly 250 degrees F till the internal temperature reaches 165 degrees F.
BBQ Turkey Meatloaf stuffed with Chorizo video will be out in a couple of weeks showing you how I prepared this and a couple of other goodies.