2 lbs ground turkey
1/2 cup whole wheat bread crumbs
1 egg, beaten
3 tsp olive oil
1 clove garlic, finely minced
1/2 onion, finely diced
1/2 red pepper, finely diced
1/2 green pepper, finely diced
1/4 cup frozen corn kernels
1/4 tbsp cumin
1/4 tbsp chili powder
1/4 tbsp cayenne pepper
1/4 cup of plain tomato sauce
1 tbsp chili in adobo sauce (from the can)
1 chili in adobo, finely diced (from the can)
Salt, pepper to taste
1/2 cup salsa (non-chunky works best)
1 tsp chili in adobo sauce (from the can)
1/2 tbsp honey
Salt and pepper to taste
Preheat oven to 375° F. Lightly grease a large baking sheet with 1 tsp of oil. Heat 3 tsp of olive oil in a sauté pan and cook onion, garlic, red and green pepper over a medium flame until soft, for approximately 3 minutes. Turn off heat and remove pan from stove; allow to cool for 5 minutes.
To prepare the spicy glaze, combine the salsa, adobo sauce, honey and salt in a bowl. Let sit.
In a large mixing bowl, add the ground turkey, egg, breadcrumbs, tomato sauce, chili, chili sauce, frozen corn, cumin, chili powder and cayenne pepper, salt and pepper. Mix well to combine all ingredients. In a small bowl, prepare the topping by stirring together all of the ingredients. Add the sautéed veggies to the turkey mixture and combine well.
Transfer the mixture onto the sheet pan and form into a rectangular loaf. Pour the glaze over the top and spread evenly. Place a sheet of aluminum foil loosely over the top of the meatloaf and place in the oven for 30 minutes. Remove the foil after 30 minutes and continue to cook for an additional 15 minutes. Remove from oven, slice and serve.