Verde Good Chili Meatloaf

Verde Good Chili Meatloaf Submitted by Ann Michele
Verde Good Chili Meatloaf Submitted by Ann Michele
Low sodium meatloaf made with ground turkey, chicken, beef , roasted green chili and other veges and instant steel cut oats. I created this recipe as a test for a lower calorie, gluten free meatloaf that everyone in my volunteer group will be able to eat. We are headed to clean up a lighthouse in Lake Huron in June in preparation for the summer visitors. I needed to have something I could make ahead of time that would taste good reheated (or cold in sandwiches) and this is perfect, slightly spicy and holds together when slicing despite all of the added vegetables.


1 pound each of ground beef, ground chicken, ground turkey 6-8 tbsp of dried spices, your choice of (oregano, parsley, thyme, cilantro) 1 tbsp each of garlic powder, cumin, coarsely ground black pepper 1 tsp ground mustard 2 eggs lightly beaten large carrot medium sweet onion 2-3 roasted fresh or canned whole green chilis (remove stems after roasting if using fresh) 1.5 cups instant steel cut oats

Nutritional information

17.5 Carb (g), 9.4 Fat (g), 26.2 Protein (g), 261 Calories, 87.8 mg Cholesterol, 70.4 mg Sodium, 257 mg Potassium, 2.8 g Dietary Fiber, 1.7 g Sugars, 37.1% Vit A, 34.3% Vit C, 4.4% Calcium,16.3% Iron


Preheat oven to 350, and lightly oil 9x13 casserole dish Combine ground meats and spices in large mixing bowl Loosely chop up carrot and onion and place in food processor with green chilis on top and pulse till almost pureed. Combine processed vegetables and eggs with meat and spices. Add instant steel cut oats until well combined. Shape in prepared casserole dish. Bake in 350 degree oven for 1.25 hours or until meat thermometer measures 180 degrees. Let sit for 15 minutes before serving with your choice of salsa, ketchup, barbeque sauce.