Prepare the ingredients: Chop the peppers, onions, cilantro and tomatoes if you are using fresh. Measure the chili powder and ground cumin; shred the cheese. Coat a slow cooker with olive oil or avocado oil spray.
In a small bowl, mix the diced tomatoes, half of the onions, cilantro and the chopped jalapeno pepper together and set aside.
In a medium mixing bowl combine the turkey, bell peppers, the remaining onions and 1/4 cup of the tomato mixture, chili powder, ground cumin and cheese together. Form the meat mixture into a small loaf.
Carefully place the loaf into a prepared slow cooker. Set the heat to low and cook for 4 hours or until the internal temperature has reached at least 165 degrees F.
Once the meatloaf is cooked, pour the remaining salsa mixture over the top of the meatloaf and sprinkle with the remaining cheese. Cover for a few minutes to allow the cheese to melt.
Notes
Store leftover turkey meatloaf in an airtight container in the refrigerator for up to 4 days. Reheat leftover meatloaf in the microwave or oven.See article above for recipe tips, variations and more!