Turkey Chili Roll (Perdue)

I only made this once, and I wrote on the recipe “LAYER, DON’T ROLL IT UP!” But for the life of me I cannot remember what made us think that we ever layered this meatloaf.

Click the following links for Purdue’s side dish and dessert suggestions;
Avocado and Radish Salad
Baked Pineapple

1 package (about 1 pound) ground turkey
1 teaspoon salt
¼ teaspoon ground pepper
1 clove garlic, minced
½ cup chopped onion
¼ cup milk
1/3 cup crushed tortilla chips
5 ounces frozen corn kernels
1 can (4 ounces) chopped green chiles
1 teaspoon chili powder
¼ cup chili sauce or ketchup

Preheat oven to 350°F. In a large bowl, combine turkey, salt, pepper, garlic, onion, and milk. On a sheet of waxed paper or plastic wrap, pat the mixture into a 10" square. Sprinkle chips, corn, and chilies evenly over square. Sprinkle on chili powder. Using waxed paper as a lift, roll turkey up chili-roll fashion and seal edges. Place in a baking pan. Bake uncovered for 35 – 45 min., until loaf is browned and a meat thermometer registers 165°F. Brush with chili sauce during last 15 min. of baking.


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