Blog Venture, Everything Miz Meliz

Quick Dinner: Green Chile Turkey Meat Loaf

Here is a quick dinner that everyone loves, my Green Chile Meat Loaf.  My hubby actually bought the ground turkey for this and asked me to make it for him.  You know it’s good when they ask for it!  It’s so easy to make, the prep takes about 15 minutes.  You can put it in the oven and get some side dishes ready and have everything on the table with plenty of time to sit down and relax while you watch The Bachelorette.  Well, that’s my plan anyway!  See my weekly recap of the show at

I eyeball the seasoning measurements as follows:

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon crushed red pepper

1 teaspoon dried oregano (rub in palm of your hand as you put it in to release the flavor)

3/4 cup dried Italian bread crumbs

1 egg, beaten

1/2 cup milk

1/2 cup chopped green onion (or white onion)

2-3 cloves of garlic, chopped

5-6 green chiles, chopped

1 1/2 pounds ground turkey breast

Mix the dry ingredients; bread crumbs, chopped green onion, chopped garlic, oregano, salt, pepper, crushed red pepper, white pepper, black pepper. . . just use your favorites to suit your taste. . . with a beaten egg and a half a cup of milk.

Chop up some whole green chiles.  I use canned whole chiles when I can’t get the fresh roasted green chiles from New Mexico.  They are very mild and just add a bit of tangy flavor to the meatloaf.  I never get chopped canned green chile because I believe the more processed the chile, the less heat.  My family likes the  slow burning, melt in your mouth, heat from the New Mexico chile.

I chop the chiles coarse and throw them in the mix of ingredients.

With a gloved (or very clean hand) mix the ground turkey in with the rest of the ingredients.  I always mix this with my bare hand.  I need to feel the consistency of the meat.  At this point, I add more bread crumbs or milk based on how it feels to me.  Over the years, I have learned how my family likes the meat loaf.  I stop mixing when it just barely looks and feels like a paste.  It is moist, but not runny.  The wetness matters when using a lean meat like ground turkey.  When I use ground beef or pork, I will make the mixture a little dry because the juices of the meat will moisten the meatloaf when cooking.

I “pour” the concoction into the baking pan and shape into a loaf.  Pop in the oven at 350° for one hour.

Yum!  The outside looks crunchy and the juices are running clear.  It’s ready!  But don’t slice yet, let it sit for about 10 more minutes.  If you wait, the slices will  not crumble when you slice them.

Tip: try to make the slices thin or cut some ahead of time for left overs.  You will want a meatloaf sandwich tomorrow for sure!

Serve with some rice or mashed potatoes and gravy and some veggies or a salad.

Note:  With green chile as an ingredient, I usually add some small chunks of jack cheese into the mix.  It is so tangy and gooey that I don’t make a sauce or ketchup to pour over the meat.  It really doesn’t need it!

Blog Venture, Everything Miz Meliz

Quick Dinner the Boys Love

This one is quick and easy and tastes oh so good!  Everything is done on the stove top and takes 45 minutes from start to finish.

Start out with simple ingredients.


Dredge your pork chops in dijon mustard and then cover in bread crumbs.  Set the chops in a preheated skillet with a couple of tablespoons of olive oil that heated in the pan while dredging.

Pork Chops Breaded with Dijon Mustard and Italian Style Bread Crumbs


Bring to a crisp and flip, then cover and heat on medium while making the side dishes.

While the chops are crisping in the skillet on high heat, rinse the asparagus and break off the woody ends.  Throw them in a pan and cover with water.  Add a little salt and bring to a boil.

Boiled, steamed or grilled, the secret to making asparagus that everyone loves is adding a pat of butter and herbs. Today I used garlic and pepper – right in the water.

Get a spatula and slide it under the chops trying not to scrape off the breading.  Flip again or just loosen from the pan.  Turn the heat to low and cover with a lid.  Fill another pan with water, salt and butter according to the directions on the package of “faked potatoes.”  (I often make white rice in the rice cooker for this meal – even easier!)


They are real potatoes and they come back to life in water. They aren’t bad for a quick meal.

While the potatoes are fluffing up, I remove the chops from the pan and deglaze with a little water or wine. . .

Scrape the stuck on goodness from the bottom of the pan, turn up the heat and add some wine to deglaze. A little butter and milk, some more herbs and you have some yummy sauce to pour over the chops!


Once they are fluffed in salt, milk and butter, they are delish!


Pour the sauce over the chops.


And you’re done! Time to kiss the cook!