Introduction

This Enchilada Turkey Meatloaf is a flavorful twist on a classic comfort dish, combining lean ground turkey with vibrant Mexican-inspired ingredients. Topped with enchilada sauce and melted cheese, it’s a satisfying meal that’s perfect for weeknight dinners.

Enchilada Turkey Meatloaf Recipe - Recipe Image

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

Step 1: Preheat the oven to 350°F (175°C). Line a sheet pan with parchment paper.
Step 2: In a large bowl, combine the ground turkey, oats, 2 tablespoons of enchilada sauce, scallions, corn, black beans, chopped green chilies, crushed garlic, beaten egg, salt, cumin, and onion powder.
Step 3: Mix everything thoroughly using clean hands, then shape the mixture on the sheet pan into an oval loaf. Flatten the top to prepare for sauce and cheese.
Step 4: Bake the meatloaf for 55 to 60 minutes, or until cooked through.
Step 5: Remove the meatloaf from the oven and spread the remaining 2/3 cup of enchilada sauce over the top. Sprinkle with the Mexican cheese blend and add the sliced jalapeño if using.
Step 6: Return to the oven and bake for an additional 5 to 10 minutes, until the sauce is heated through and the cheese has melted. Garnish with extra cilantro if desired.
Step 7: Transfer the meatloaf to a cutting board and slice into 12 pieces. Serve with extra sauce if you like.

Tips & Variations

Use gluten-free oats to keep this recipe gluten-free if needed.
For extra moisture, you can add a tablespoon of salsa or tomato sauce to the meat mixture.
Try adding diced bell peppers or a pinch of smoked paprika for more depth of flavor.
If you prefer a spicier dish, substitute mild enchilada sauce with a medium or hot version.

Storage

Store leftover meatloaf covered in the refrigerator for up to 3 days. Reheat slices gently in the microwave or in a 350°F oven until warmed through. You can also freeze slices for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground chicken instead of turkey?

Yes, ground chicken works well as a substitute and will yield a similar texture and flavor profile.

What can I serve with this meatloaf?

This meatloaf pairs nicely with a side of rice, a simple green salad, or roasted vegetables for a complete meal.

Enchilada Turkey Meatloaf Recipe

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5 from 89 reviews

This Enchilada Turkey Meatloaf is a flavorful twist on the classic meatloaf, combining lean ground turkey with enchilada sauce, black beans, corn, and Mexican spices for a deliciously moist and savory dish. Topped with melted cheese and jalapeños, it’s perfect for a comforting family dinner with a touch of southwestern flair.

Author: Bella
Prep Time: 15 minutes
Cook Time: 65 minutes
Total Time: 1 hour 20 minutes
Yield: 12 slices 1x
Category: Main Course
Method: Baking
Cuisine: Mexican-American
Diet: Low Fat

Ingredients

Scale

Meatloaf Mixture

1 1/2 pounds 93% lean 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 chiles (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

Preheat Oven: Preheat your oven to 350°F (175°C) and line a sheet pan with parchment paper to prevent sticking and ensure easy cleanup.
Mix Ingredients: In a large bowl, combine the ground turkey, quick oats, 2 tablespoons of mild enchilada sauce, chopped scallions, corn kernels, black beans, chopped green chiles, crushed garlic, beaten egg, kosher salt, ground cumin, and onion powder.
Form Meatloaf: Use clean hands to thoroughly mix all ingredients until well combined. Shape the mixture into an oval loaf on the prepared sheet pan, flattening the top to make room for the sauce and cheese topping.
Bake Meatloaf: Place the sheet pan in the preheated oven and bake for 55 to 60 minutes, or until the meatloaf is cooked through and reaches an internal temperature of 165°F (74°C).
Add Toppings: Remove the meatloaf from the oven and spread the remaining 2/3 cup of enchilada sauce evenly over the top. Sprinkle with the Mexican cheese blend and optionally scatter the thinly sliced jalapeño on top.
Finish Baking: Return the meatloaf to the oven and bake for an additional 5 to 10 minutes, until the sauce is hot and the cheese has melted. Garnish with additional chopped cilantro if desired.
Serve: Transfer the meatloaf to a cutting board and slice into 12 pieces. Serve warm with extra enchilada sauce if preferred.

Notes

Ensure the ground turkey is 93% lean or leaner for best texture and lower fat content.
Quick oats help bind the meatloaf, and gluten-free oats can be used for gluten sensitivity.
If you prefer less heat, omit the jalapeño garnish.
This meatloaf pairs well with a fresh salad or steamed vegetables for a balanced meal.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

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