Enchilada Turkey Meatloaf

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Enchilada Turkey Meatloaf

This Enchilada Turkey Meatloaf is a flavorful twist on the classic meatloaf, combining juicy ground turkey with Mexican-inspired ingredients like enchilada sauce, green chiles, corn, and black beans. Topped with melted cheese and jalapeño slices, it’s a hearty and delicious dinner the whole family will enjoy.

Course: Dinner
Cuisine: American, Mexican, Tex-Mex
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Serving Size: 2 slices
Calories per serving: 268 kcal

Ingredients

For the Meatloaf:

  • 1 ½ pounds (680 g) 93% lean ground turkey
  • ½ cup quick oats (gluten-free, if needed)
  • 2 tablespoons mild enchilada sauce
  • ½ cup chopped scallions
  • ⅓ cup corn kernels (fresh or frozen)
  • ¼ cup canned reduced-sodium black beans, rinsed and drained
  • ¼ cup chopped fresh cilantro (plus extra for garnish)
  • 1 (4 oz) can mild chopped green chiles, well drained
  • 1 garlic clove, crushed
  • 1 large egg, beaten
  • 1 ½ teaspoons kosher salt
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon onion powder

For the Topping:

  • ⅔ cup mild enchilada sauce
  • ⅓ cup shredded Mexican cheese blend
  • 1 jalapeño, thinly sliced (optional)

Instructions

  1. Preheat the Oven:
    Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Prepare the Meatloaf Mixture:
    In a large mixing bowl, combine ground turkey, oats, 2 tablespoons of enchilada sauce, scallions, corn, black beans, green chiles, garlic, egg, salt, cumin, and onion powder. Mix well using clean hands or a spoon.
  3. Shape and Bake:
    Shape the mixture into an oval loaf on the prepared baking sheet, flattening the top slightly to make room for toppings later. Bake for 55 to 60 minutes, or until fully cooked through.
  4. Add Toppings:
    Remove the meatloaf from the oven. Spoon the remaining enchilada sauce over the top, sprinkle with shredded cheese, and add sliced jalapeños if using.
  5. Final Bake:
    Return the meatloaf to the oven and bake for an additional 5 to 10 minutes, until the sauce is hot and the cheese is melted and bubbly.
  6. Garnish and Serve:
    Garnish with additional fresh cilantro if desired. Let rest for a few minutes before slicing into 12 slices. Serve warm with extra enchilada sauce on the side.

Nutrition Information (per serving)

  • Calories: 268
  • Protein: 26 g
  • Carbohydrates: 12 g
  • Fat: 13 g
  • Saturated Fat: 4 g
  • Cholesterol: 121 mg
  • Sodium: 668 mg
  • Fiber: 2 g
  • Sugar: 2 g

 

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