New This Month

Chipotle-Glazed Meatloaf with Sweet Potatoes


Tomorrow night, use leftover meatloaf to make hearty sandwiches.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Bryan Gardner


  • 2 1/4 pounds ground dark turkey meat
  • 2 slices white bread, torn into small pieces (about 1 1/2 cups)
  • 1 small red onion, minced (about 3/4 cup)
  • 1/2 cup cilantro leaves, finely chopped
  • 1 large egg, lightly beaten
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons minced chipotle chiles
  • 2 teaspoons adobo sauce
  • Coarse salt and freshly ground pepper
  • 1/2 cup ketchup
  • 6 small sweet potatoes (about 7 ounces each)
  • 2 tablespoons extra-virgin olive oil
  • Watercress and lime wedges, for serving


  1. Preheat oven to 375 degrees. Combine meat, bread, onion, cilantro, egg, Worcestershire, adobo sauce, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a bowl. Transfer mixture to a 5-by-9-inch nonstick loaf pan. Stir together chiles and ketchup; brush onto top of loaf.

  2. Prick potatoes with a fork. Set loaf pan on a rimmed baking sheet; surround with potatoes. Bake until a thermometer inserted in center of loaf reads 160 degrees, 1 hour, 15 minutes. Peel potatoes; add oil, season with salt and pepper, and mash. Reserve half of loaf for next day; serve remainder with potatoes, watercress, and limes.

Reviews Add a comment

  • vanillablue
    16 NOV, 2014
    This is the best turkey meatloaf recipe I have ever made. I plan on making this again, but I think I may pulse the bread in the food processor rather than tear it by hand. The ketchup and chili glaze is absolutely delicious. The sweet potatoes were roasted perfectly. I did substitute arugula for the watercress. Other than that, I followed the recipe exactly as written. This is going in my regular dinner rotation. Bonus: awesome leftovers for sandwiches!