Ingredients

1 lb fresh ground turkey

1 15 oz can Hatch red or green enchilda sauce

2 slices rosemary gluten-free bread, crusts removed

2 chipolte peppers, rehydrated, seeded, and minced

1 cup fresh basil, minced

3-4 large cloves garlic, minced

1 green onion, minced

2 tbl fresh lime or lemon juice

1 cup 1/4 inch cubed vegan mozzarella cheese

5 sm to med Crimini mushrooms, minced

1 tsp smoked papika

1/2 tsp chili powder

1/2 tsp Jamaican Jerk seasoning (Spice Hunter)

(Use 1 tsp if you want more Carribean flavor)

1 tsp salt-free Arizona Dreaming seasoning (Penzy’s)

1 egg, whisked

1/3 cup canola or extra-virgin olive oil

Optional: Salt and pepper

Preparation

  1. In a small bowl, place the chipolte peppers and add 1/3 cup boiling hot water. Let rehydrate 10 minutes, then seed and mince the peppers. Reserve the water for use later.
  2. In a small bowl, combine the basil, garlic, onion, and lime or lemon juice. Set aside.
  3. In a large bowl, crumble the bread into fine crumbs.
  4. Add all of the spices, cheese, and mushrooms. Toss to combine the ingredients well.
  5. Add the basil, garlic, and onion mixture. Toss.
  6. Add the chipolte pepper and toss well.
  7. Pour the reserved water from the chipolte pepper into the bread mixture, and combine well.
  8. Add the turkey, egg, and oil. Using hands (Tip: wear disposable food-handling gloves), mash the ingredients together until they are completely combined.
  • For meatloaf, place turkey into a casserole or loaf dish, cover and refrigerate 4-5 hours. Cook at 350 degrees, covered for 20 minutes. Remove cover and cook additional 25-35 minutes, until toothpick or skewer inserted in center comes out clean.
  • For meatballs or burgers, place turkey in a gallon-size Ziplock plastic bag or other container, seal, and place in refrigerator. Before cooking, form into balls or patties. Saute in skillet with 1 tablespoon of oil until done.
  1. Warm the enchilada sauce while the turkey is cooking. Pour sauce over turkey before serving. Provide additional sauce on the side in case guests want more. Serving Suggestion: Serve with vegetable side dish such as grilled zucchini.