Chipotle Turkey Meatloaf

I had some ground turkey in the fridge last week and was trying to think of a way of preparing it that would make it less dry and bland, the way some plain turkey burgers turn out.  I decided to make a spiced up chipotle meatloaf with lots of vegetables inside.  If you are not into too much heat, you can omit the chipotle chili, but I think it adds an interesting dimension to the dish.  I also use tomato paste instead of tomato sauce for an intense flavor.  Below is a gluten free version, you can also use regular breadcrumbs.  The meatloaf was served with some rice and broccoli, but any simple green veggie would be a great complement.  I like to use any leftover meatloaf as a component in soup or in a healthy goulash dish.

Chipotle Turkey Meatloaf

1 20 oz. package ground turkey
1 egg
3 T grated or finely chopped onion
2 garlic cloves, minced
1/4 red pepper, finely minced
1 stalk celery, finely minced
3 T tomato paste
1 chipotle chili (from can, with adobo sauce)
1/3 cup gluten free breadcrumbs
salt, pepper to taste

To finely chop the vegetables, I placed them all in a small food processor, with the chipotle chili and pulsed until everything was finely chopped.  In a large bowl, combine the vegetable mixture, turkey, egg, breadcrumbs, tomato paste and seasonings.  If the mixture seems very dry, add another egg. Mix until combined and vegetables are evenly distributed.  Form into a loaf on a baking sheet.  If desired, brush the top with more tomato paste that has been slightly diluted with water. Place in a 350 degree preheated oven and bake until cooked through, about 45 minutes.

shared at $5 Dinners, Pennywise Platter, Grocery Cart Challenge, Ultimate Recipe Swap, and Tempt My Tummy Tuesday