Mexi-Turkey Meatloaf
  
  • 1 C almond meal
  • 2 # ground turkey
  • 1 red bell, seeded and diced
  • 1 onion, diced
  • 3-4 cloves garlic, minced
  • 1/4 C fresh parsley, chopped
  • 1 t oregano
  • 1 t kosher salt
  • 1 t black pepper
  • 1/2 t cumin
  • 2 T mild chile powder, like ancho
  • 1/4 C heavy cream
  • 2 T hot sauce
  • 2 lg eggs, scrambled
  • 1 jar no sugar added salsa
  • 1 onion, sliced thinly
  • vegetable oil
  1. lightly toss the first 14 ingredients in a large bowl
  2. layer the onion on a foil pan or sheet pan
  3. drizzle the onion with a little vegetable oil
  4. form the loaf and lay on top of the onions
  5. place it back in the refrigerator for at least 30 minutes
  6. prepare and indirect cooker with a fruit or nut wood 
  7. preheat the cooker to 225
  8. remove the loaf from the refrigerator and pour the salsa over the top
  9. place the pan and meatloaf on the cooker
  10. smoke for 1 hour
  11. raise the temperature to 350 and cook for about another 2 hours or until cooked through, 165 internal is recommended