Super Bowl: Party Mix makes a Game Day-worthy meatloaf recipe

Meatloaf is one of those foods that people tend to really love or really loathe. And I don't think I've ever seen meatloaf starring -- or even playing a supporting role -- in a Super Bowl spread.

We hope to change that. In creating our recipe for Party Mix meatloaf, we held true to the flavor explosion that comes in the namesake snack-chip blend. We cooked up a Game Day-worthy turkey meatloaf that almost anyone will enjoy.

Party Mix is made by a few brands, and it includes combinations of tortilla chips, BBQ corn chips, pretzels and cheesy puffs. (We tested with the Utz brand, which has both plain and "nachos" flavored tortilla chips. 

After the recipe was published in our Jan-Feb issue, we decided to test a version with grated carrots (Honestly, we just wanted a reason to make it again.) The carrot added color, more nutrients and enhanced the moisture and flavor of this festive meatloaf.

In our first test, crushed Party Mix (used as a binder in place of bread crumbs) provided just enough salt. Some tasters felt the addition of sweet carrots meant the blend needed a little more sodium to balance things out. But since the sodium level in Party Mix can vary among brands, it's probably better to make it without adding salt the first time. A sprinkle of salt can always be added at the table if desired. And since we're pretty certain this is a recipe you'll want to make again, the salt can be adjusted to taste whenever you make it again.  

On the cooking time and internal temperature: Food safety guidelines advise cooking a meatloaf to an internal temperature of 165 degrees. We found that longer cooking time resulted in moisture loss, and we preferred a slightly shorter cooking time.

Do what is best for your own kitchen, keeping in mind that the food-borne pathogens that can cause illness can't survive in ground poultry cooked to 165 degrees. 

Here's the updated version of our meatloaf with optional carrots. 

AHNJ Party Mix Meatloaf

6 servings

INGREDIENTS

1 pound lean ground turkey

1 teaspoon olive oil

1 small onion, finely chopped (about 1/2 cup)

1/4 cup finely chopped celery

12-ounce bag Party Mix chips blend

1/2 cup chopped sweet red bell pepper

1/2 cup grated carrot (optional) 

1 teaspoon granulated garlic powder

1/2 teaspoon chipotle chile powder

1/2 teaspoon dried parsley

1 large egg, beaten

1/2 cup reduced-fat milk

2 ounces white New York Cheddar cheese, grated

1. Place turkey in a large bowl. In a small skillet over medium heat, warm oil. Add onion and celery. Cook, stirring occasionally, until softened and slightly browned, about 5 minutes. Let cool in pan.

2. Remove half the Party Mix from bag. (Save for future snacking.) Press air from the bag, loosely fold over the top. Use a large glass bottle or jar to crush the remaining Party Mix into coarse crumbs. Add 1-1/4 cups of crumbs to bowl with turkey (reserve 1/3 cup crumbs to top cooked meatloaf). Add red pepper, carrot (if using), garlic powder, chipotle powder, parsley and cooled onions and celery to turkey.

3. Heat oven to 350 degrees. In a small bowl, beat egg with milk and add to the bowl with turkey. Stir all ingredients together. Spoon mixture into a loaf pan (preferably glass) and gently press to even top.

4. Bake meatloaf 30 to 35 minutes, until juices run clear or until its internal temperature reaches 165 degrees. Top meatloaf with shredded cheese and return to oven for about 5 minutes. Sprinkle reserved Party Mix crumbs over melted cheese and serve immediately.

Tester’s note: In this recipe, chipotle chile powder, ground from red-ripe, smoke-dried jalapeños, adds a mild, flavorful heat. Want to see our process photos? Read the originator's post about the Party Mix meatloaf concept here.

Nutrition information (per serving): 364 calories, 22g fat (6g saturated), 120mg cholesterol, 415mg sodium, 20g carbs, 1g fiber, 3g sugars, 27g protein

— At Home New Jersey test kitchen