Enchilada Turkey Meatloaf Recipe

Introduction

This Enchilada Turkey Meatloaf is a flavorful twist on a classic comfort dish, infused with Mexican-inspired ingredients like enchilada sauce, black beans, and green chilies. It’s a hearty, satisfying meal that’s perfect for weeknight dinners and sure to please the whole family.

Ingredients

• 1 1/2 pounds 93% ground turkey
• 1/2 cup quick oats (check labels for gluten free)
• 2 tablespoons mild enchilada sauce
• 1/2 cup chopped scallions
• 1/3 cup corn kernels (fresh or frozen)
• 1/4 cup canned reduced-sodium black beans (rinsed and drained)
• 1/4 cup chopped cilantro (plus more for garnish)
• 4 ounce can mild chopped green chili (drained well)
• 1 clove crushed garlic
• 1 large egg (beaten)
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons ground cumin
• 1 teaspoon onion powder
• 2/3 cup mild enchilada sauce (for topping)
• 1/3 cup Mexican cheese blend
• 1 jalapeño sliced thin (optional)

Instructions

1. Step 1: Preheat the oven to 350°F. Line a sheet pan with parchment paper for easy cleanup.
2. Step 2: In a large bowl, combine the ground turkey, oats, 2 tablespoons of enchilada sauce, scallions, corn, black beans, green chiles, crushed garlic, beaten egg, kosher salt, ground cumin, and onion powder.
3. Step 3: Mix all ingredients thoroughly using clean hands until well combined. Then shape the mixture into an oval loaf on the prepared sheet pan, flattening the top slightly to hold the sauce and cheese later.
4. Step 4: Bake for 55 to 60 minutes, or until the meatloaf is cooked through.
5. Step 5: Remove the meatloaf from the oven. Spread the remaining 2/3 cup enchilada sauce evenly over the top, then sprinkle with the Mexican cheese blend and sliced jalapeño if using.
6. Step 6: Return the meatloaf to the oven and bake for an additional 5 to 10 minutes, or until the sauce is heated through and the cheese is melted. Garnish with extra cilantro if desired.
7. Step 7: Transfer the meatloaf to a cutting board and slice into 12 pieces. Serve with extra enchilada sauce for dipping if you like.

Tips & Variations

• For a spicier kick, use a hot enchilada sauce or add extra jalapeños inside the meatloaf mixture.
• Substitute ground turkey with ground chicken or lean beef if preferred.
• Use gluten-free oats or crushed gluten-free crackers to keep this recipe gluten free.
• To add more veggies, consider mixing in finely chopped bell peppers or zucchini.

Storage

Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. To reheat, warm slices in the microwave or oven until heated through. This meatloaf also freezes well; wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this meatloaf ahead of time?

Yes, you can prepare the meatloaf mixture and shape it a day ahead. Keep it covered in the refrigerator and bake when ready, adding extra baking time if cooking from chilled.

What sides work well with enchilada turkey meatloaf?

This meatloaf pairs nicely with Mexican rice, a fresh green salad, or steamed vegetables like broccoli or green beans for a complete meal.

Enchilada Turkey Meatloaf Recipe

Print Recipe

★★★★★

4.6 from 436 reviews

This Enchilada Turkey Meatloaf combines lean ground turkey with traditional enchilada flavors like mild enchilada sauce, green chilies, and cumin, creating a flavorful, protein-packed main dish. Packed with vegetables such as corn, black beans, and scallions, and topped with melted Mexican cheese and fresh cilantro, this meatloaf is a wholesome twist on classic comfort food with a Southwestern flair. Perfect for a hearty family dinner, it bakes to juicy perfection and is easy to slice and serve.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican-American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Meatloaf Mixture

• 1 1/2 pounds 93% ground turkey
• 1/2 cup quick oats (check labels for gluten free)
• 2 tablespoons mild enchilada sauce
• 1/2 cup chopped scallions
• 1/3 cup corn kernels (fresh or frozen)
• 1/4 cup canned reduced-sodium black beans (rinsed and drained)
• 1/4 cup chopped cilantro (plus more for garnish)
• 4 ounce can mild chopped green chili (drained well)
• 1 clove crushed garlic
• 1 large egg (beaten)
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons ground cumin
• 1 teaspoon onion powder

Topping

• 2/3 cup mild enchilada sauce
• 1/3 cup Mexican cheese blend
• 1 jalapeño sliced thin (optional)

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a sheet pan with parchment paper to prevent sticking and for easier cleanup.
2. Mix ingredients: In a large bowl, combine the ground turkey, quick oats, 2 tablespoons of mild enchilada sauce, chopped scallions, corn kernels, rinsed black beans, drained green chilies, crushed garlic, beaten egg, kosher salt, ground cumin, and onion powder. Mix everything thoroughly using clean hands to ensure all ingredients are evenly incorporated.
3. Shape the meatloaf: Transfer the mixture onto the prepared sheet pan, shaping it into an oval loaf and flatten the top slightly so you can easily add toppings later.
4. Bake the meatloaf: Place the meatloaf in the oven and bake for 55 to 60 minutes, or until completely cooked through and no longer pink in the center.
5. Add toppings: Remove the meatloaf from the oven. Spread the remaining 2/3 cup of enchilada sauce over the top, sprinkle evenly with the Mexican cheese blend, and optionally place thin slices of jalapeño on top for some added heat.
6. Finish baking: Return the meatloaf to the oven and bake for another 5 to 10 minutes, or until the sauce is heated through and the cheese is melted and bubbly.
7. Garnish and serve: Garnish the meatloaf with additional chopped cilantro if desired. Transfer it to a cutting board and slice into 12 portions. Serve warm with extra enchilada sauce on the side if preferred.

Notes

• Use 93% lean ground turkey for a balance of moisture and leanness, but you can adjust as preferred.
• If gluten-free is needed, ensure the quick oats are certified gluten-free.
• For a spicier version, add more jalapeño slices or use a hot enchilada sauce.
• This meatloaf pairs well with rice, beans, or a fresh green salad.
• Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.

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