- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 2 chipotle chiles in adobo sauce, seeds removed, finely chopped
- 1 pound ground turkey
- 3/4 cup panko breadcrumbs
- 1/2 cup lowfat milk
- 1 large egg, beaten
- 2 teaspoons Maggi® Granulated Chicken Flavor Bouillon
- 1/4 cup ketchup
- 2 to 3 teaspoons canned adobo sauce
Heat oil in a medium skillet over medium-high heat. Add onion, celery and carrot; cook, stirring occasionally, for 8 to 10 minutes or until onion is tender. Stir in chiles. Remove from heat.
Place turkey, vegetable mixture, breadcrumbs, milk, egg and bouillon in a large bowl; stir well until ingredients are combined. Press mixture into 8 ½ x 4 ½-inch loaf pan sprayed with nonstick cooking spray.
Combine ketchup and adobo sauce in a small bowl. Spread over meatloaf.
Bake at 350° F for 45 to 50 minutes or until browned and meatloaf pulls away from sides of pan.