This isn't the first turkey meatloaf recipe I've written. Last year I did a Mini-Meatloaf recipe which was a huge hit! I wrote it for "the single cook" because I read that the individual meatloaves could be frozen and re-heated later. But I ended up getting more messages and tweets from parents who loved the idea of making the mini-meatloaves for their kids which was great!
I mentioned in the post that I used my Mom's turkey meatloaf recipe and it came out well but there was one problem. A problem that plagues most dishes made with ground turkey meat: it was a bit too dry. Straight from the oven, the mini-meatloaves were perfect but when I went to reheat them, they were kind of tough.
With all of this in mind, I sat down last week to write a new turkey meatloaf recipe, for the single cook, that was moist and delicious. I came across lots of ideas for keeping the meatloaf moist. Grate in a zucchini. Use oats instead of bread crumbs. And then there was my favorite: mix in a chipotle pepper and some adobo sauce.
All of these were good ideas, and I guess I could have used them all, but because I am scaling down the meatloaf recipe by half for the single cook, I didn't want too much going on in the filling. I talked this over with my mom and she told me she recently tried adding the chipotle pepper in her meatloaf and it came out really good. I took her advice, added the chipotle pepper to the usual ingredients, and the meatloaf I created was moist and delicious. Exactly what I wanted! AND it reheated really well.