Ingredients
2 slices white bread, torn into small pieces1/3 cup 2% milk1 pound lean ground turkey1/2 pound fresh chorizo1 medium sweet red pepper, finely chopped1 small onion, finely chopped1 jalapeno pepper, seeded and finely chopped2 large eggs, lightly beaten2 tablespoons minced fresh cilantro2 garlic cloves, minced2 teaspoons chili powder1 teaspoon salt1 teaspoon ground cumin1/2 teaspoon dried oregano1/2 teaspoon pepper1/4 teaspoon cayenne pepper2/3 cup salsa, divided Additional minced fresh cilantroHot cooked Spanish rice
Preparation
Combine bread and milk in a large bowl; let stand until liquid is absorbed. Add next 14 ingredients and 1/3 cup salsa; mix lightly but thoroughly.
On an 18x7-in. piece of heavy-duty foil, shape meat mixture into a 10x6-in. oval loaf. Lifting with foil, transfer to a 6-qt. oval slow cooker. Press ends of foil up sides of slow cooker.
Cook, covered, on low 3-4 hours or until a thermometer reads 165°. Lifting with foil, drain fat into slow cooker before removing meat loaf to a platter; top with remaining salsa and sprinkle with cilantro. Let stand 10 minutes before slicing. Serve with rice.
