1. Prepare Panade and Chop Vegetables:

• In a large mixing bowl, combine the torn pieces of white bread and the 1/3 cup of milk. Let it stand for about 5-10 minutes, or until the liquid is mostly absorbed by the bread, creating a soft paste (this is your panade).
• While the bread soaks, finely chop the sweet red pepper, small onion, and fresh cilantro. Seed and finely chop the jalapeno pepper (wear gloves if sensitive!). Mince the garlic cloves.

2. Combine Meatloaf Mixture:

• To the large bowl with the soaked bread mixture, add the lean ground turkey, fresh chorizo (casings removed), finely chopped red pepper, finely chopped onion, finely chopped jalapeno, lightly beaten eggs, 2 tablespoons minced fresh cilantro, minced garlic, chili powder, salt, ground cumin, dried oregano, ½ teaspoon pepper, and optional ¼ teaspoon cayenne pepper.
• Add 1/3 cup of the salsa to the bowl.
• Using clean hands or a sturdy spoon, gently but thoroughly mix all the ingredients together until just combined. Be careful not to overmix, which can make the meatloaf tough.

3. Shape Loaf and Prepare Slow Cooker:

• Take an 18×7-inch piece of heavy-duty aluminum foil. Gently shape the meat mixture into a 10×6-inch oval loaf directly on the center of the foil.
• Carefully lift the foil, using it as a sling, and transfer the meatloaf (still on the foil) into the insert of a 6-quart oval slow cooker.
• Press the ends of the foil up along the sides of the slow cooker insert, creating a bit of a barrier or handles. This also helps fat drain away from the loaf itself.

4. Slow Cook the Meatloaf:

• Cover the slow cooker securely with its lid.
• Cook on the LOW setting for 3-4 hours.
• The meatloaf is done when a meat thermometer inserted into the center of the loaf reads 165°F (74°C).

5. Rest, Drain, and Serve:

• Once cooked, turn off the slow cooker.
• Carefully lift the meatloaf out of the slow cooker using the foil sling. Tilt the foil slightly to allow any accumulated fat in the bottom of the foil sling to drain back into the slow cooker insert (this fat can then be discarded from the slow cooker).
• Transfer the meatloaf (still on its foil, or slide it off) to a cutting board or platter.
• Let the meatloaf rest for about 10 minutes before slicing. This allows the juices to redistribute, keeping it moist.
• Top the rested meatloaf with the remaining 1/3 cup of salsa.
• Sprinkle with additional minced fresh cilantro for garnish.
• Slice and serve hot with hot cooked Spanish rice or your favorite sides.