Jalapeno Turkey Meatloaf with Mashed Guacamole Potatoes
This recipe was inspired by a Coyote Cantina meal. I do not have their recipe, but after many attempts, I think I have a recipe that captures the essence of the meal.
EASY RECIPE
1 jalapeno – cut open and discard seeds; next, slice jalapeno into narrow strips and then very finely mince the jalapeno slices. Either wear plastic gloves when working with the jalapeno or wash your hands when done mincing because if you don’t, and then rub your eyes, you will be very sorry.
½ cup onion finely minced.
½ cup non-flavored store bought bread crumbs.
1Tbsp fresh cilantro chopped
1 clove garlic minced (plus extra tsp for use in potatoes)
1 egg slightly beaten
1tsp chili powder
¼ cup water
2 lbs ground turkey
1 can enchilada sauce
In a large bowl add the ground turkey, water, chili powder, and mix by hand. Next add the bread crumbs, onion, jalapeno, garlic, cilantro, egg and mix by hand. Mold the meatloaf into an oven safe bread shaped pan (wash hands again). Place the meatloaf pan in an oven preheated to 375 degrees, and bake uncovered for 1 and ½ hours. Remove and let meatloaf setup for at least 5 minutes.
While baking the meatloaf, peel 4 Yukon gold potatoes, boil until fork tender. Place boiled potatoes in a mixing bowl, add 1Tbsp of butter, 1tsp minced garlic, and INSTEAD of cream, add ½ cup of store bought guacamole to the potatoes while mashing until you get a nice texture and slightly green mashed potatoes.
Remove meatloaf from pan, slice into generous serving sizes, place one slice on each plate, with a scoop of mashed potatoes, drizzle a little warmed enchilada sauce over the meatloaf slice and potatoes.
If you want, add a little fresh green salad to the plate. That’s it! Chances are you just made a great meatloaf that will not be confused with the great one that your mom makes.
AND STUFF
Today was one of those “smell the roses” kind of day for me. I had just finished up a meeting, and after a great lunch, was dropping my client at the airport. I watched as my client pulled out his computer bag from the back, and then I saw something I never see anymore unless I have skis on. He pulled out his parka. At moments like that, you gotta love So Cal.
So as not to squander the moment, rather than go back to the office, I changed into beach clothes and went for a power walk. Listening to music and staring off toward Catalina Island reminded me of a great adventure we had the prior summer.
It all started when two neighborhood friends attended a charity auction. And probably after too much wine, our friends bid a significant amount of money for a catered day cruise for 12 aboard the Body Glove yacht. Of course they ended up with the winning bid. Then the e-mails went out to the “hood” to see who wanted to sign on for the cruise.
On cruise day, just in case the catering was light, we arrived with copious amounts of wine, beer, and appetizers. We were escorted to the boat, and boarded. The Captain and his wife greeted us immediately upon boarding. To our surprise, the Captain was not a Body Glove employee. Oh no, as it turned out, our Captain was one of the founders of Body Glove, and the shipmate was his wife. Once we cleared the marina, we cruised out to sea, and changed our heading South towards and then around the Palos Verdes Peninsula. After watching dolphins jumping the boat wake and enjoying the sea air, it was time to go inside for refreshments.
Already the event was perfect. It was everything we had hoped for. Then while eating, chatting, and gazing out the windows, the patriarch of Body Glove, gave the wheel to his wife, and joined us. He then began to tell his story and how he and his brother started as scuba dive instructors, teaching many of the early Hollywood stars to dive. And how he and his brother, and the original owner of the boat had cruised it from Los Angeles to South America. At that time his dream was to one day own the boat. He told us marvelous stories, some adventuresome, some glamorous, and some very touching, but each a gem. What a day.
And that is my ‘smell the roses’ moment.
Good Eating and Table Talk,
Roger
