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Enchilada Turkey Meatloaf Recipe

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★★★★★

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.

Ingredients

Scale

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.

Keywords: enchilada turkey meatloaf, turkey meatloaf, enchilada sauce recipe, healthy meatloaf, Mexican meatloaf, baked turkey dishes

Find it online: https://stirringwithstella.com/enchilada-turkey-meatloaf-recipe/