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Turkey Meatloaf with beans, corn, enchilada sauce

Enchilada Turkey Meatloaf 

4.95 from 98 votes
If you love turkey meatloaf and enchiladas, you'll love this Enchilada Turkey Meatloaf, a fun twist on the weeknight classic. Slow Cooker Method also provided.
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Yield: 6 servings
Course: Dinner
Cuisine: American, Mexican, Tex Mex

Ingredients

  • 1 1/2 pounds 93% ground turkey
  • 1/2 cup quick oats (*check lables 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

For topping:

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

Instructions

  • Preheat the oven 350F. Line a sheet pan with parchment paper.
  • In a large bowl combine ground turkey, oats, 2 tablespoons enchilada sauce, scallions, corn, beans, green chiles, garlic, egg, salt, cumin and onion powder.
    Enchilada Turkey Meatloaf ingredients
  • Combine everything well using clean hands, then shape onto the sheet pan into an oval loaf flattened on top so you can add the sauce and cheese later.
    how to make a mexican turkey meatloaf
  • Bake 55 to 60 minutes, until cooked through.
  • Remove from oven and top with the remaining enchilada sauce, cheese, and, jalapeño.
  • Bake until the sauce is heated through and the cheese is melted, about 5 to 10 minutes. Garnish with cilantro if desired. To serve, transfer to a cutting board and slice into 12 slices.
  • Serve with extra sauce if desired.

Video

Notes

  1. Slow Cooker Method: Cut parchment paper to about 15-inch x 9 1/2-inches to easily insert and remove the meatloaf from your slow cooker.
  2. Place the loaf onto the parchment paper vertically then holding the edges of the paper, carefully insert into an oval 5-6 quart slow cooker. Cover and cook on low 6 hours or high 3 hours.
  3. Pull the loaf out of the slow cooker with the parchment and set aside on a dish. Drain any liquid from the bottom of the slow cooker and wipe the insert clean with a paper towel. Transfer the loaf back into the slow cooker with the parchment, cover with enchilada sauce, cheese and jalapeño.
  4. Cover and cook low heat until the cheese is melted, about 10 to 15 minutes.

 

Variations

  • Ground Meat: Swap ground turkey for lean ground beef.
  • Oats: Use an equal amount of breadcrumbs instead of oats.
  • Beans: Sub pinto beans for black beans or omit if you're not a fan.
  • Corn: Omit if desired.
  • Herbs: If you don’t like cilantro, skip it.
  • Spiciness: If your family does not like spicy food, omit the jalapeños on top.
 

Nutrition

Serving: 2slices, Calories: 268kcal, Carbohydrates: 12g, Protein: 26g, Fat: 13g, Saturated Fat: 4g, Cholesterol: 121mg, Sodium: 667.5mg, Fiber: 2g, Sugar: 2g
- WW Points: 2