Ingredients

  • Cooking spray
  • 1 cup fresh white breadcrumbs (about 3 ounces)
  • 1/2 cup whole milk
  • 3 thick strips applewood-smoked bacon, coarsely chopped
  • 3 large eggs, beaten
  • 1 cup ketchup
  • 1 (7-ounce) can chipotle chiles in adobo sauce, minced
  • 1 large yellow onion, finely chopped
  • 1 celery stalk, finely chopped
  • 2 tablespoons finely chopped cilantro leaves
  • 2 teaspoons finely chopped flat-leaf parsley leaves
  • 1 1/2 teaspoons ancho chile powder
  • 1 1/2 teaspoons smoked paprika
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds ground dark-meat turkey

Method

  • Heat the oven to 400 degrees F and arrange a rack in the upper third.
  • Generously coat a rimmed baking sheet with cooking spray and set it aside.
  • In a large bowl stir together the breadcrumbs and milk.
  • Set aside.
  • Add the bacon to a food processor and pulse until coarsely ground.
  • Transfer to the bowl with the breadcrumbs, along with the eggs, 1/4 cup of the ketchup, 2 tablespoons of the minced chipotle chiles and 1 tablespoon of the adobo sauce from the can, the onion, celery, cilantro, parsley, ancho chile powder, smoked paprika, salt, and pepper.
  • Stir well to combine, then crumble the turkey into the mixture and stir gently to combine.
  • Transfer the mixture to the greased baking sheet and pat it into a log about 12 inches long and 5 inches wide.
  • Bake for 30 minutes.
  • Meanwhile, stir together the remaining 3/4 cup ketchup and minced chipotle chiles (including the sauce from the can) in a small bowl.
  • Spread 1/2 cup of the ketchup-chipotle mixture over the top and sides of the meatloaf.
  • Return it to the oven and bake until an instant-read thermometer inserted in the center registers 165 degrees F, about 10 minutes.
  • Serve with the remaining chipotle mixture alongside.