Enchilada Turkey Meatloaf

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If you love turkey meatloaf and enchiladas, you’ll love this Enchilada Turkey Meatloaf, a fun twist on the weeknight classic.

Enchilada Turkey Meatloaf
Enchilada Turkey Meatloaf

At my husband’s request, we make turkey meatloaf at home at least once a month. I love getting creative with it because there are many ways to switch it up. This moist ground turkey meatloaf is studded with corn, black beans, and green chiles and topped with enchilada sauce, jalapeño, and cheese. Some other healthy meatloaf recipes you will love are this Cheese-Stuffed Turkey Meatloaf or this Sheet Pan Turkey Meatloaf and Broccoli dish.

Enchilada Turkey Meatloaf

I’m always looking for new and exciting ways to use up a package of ground turkey, which is much leaner than beef. When it comes to meatloaf we have learned to prefer ground turkey to beef. For other ideas you can see all my ground turkey recipes from the archives.

Binder to hold ground turkey meatloaf together

To keep ground turkey meatloaf from falling apart, you must use enough binders to keep it together. I use a half-cup of quick oats and an egg for this recipe. You can also use breadcrumbs in there place.

What temperature should meatloaf be cooked at?

I cook turkey meatloaf at 350F degrees for 55 to 60 minutes. The best way to check that it is cooked through is with a meat thermometer, which should read 165 degrees.

Side dish ideas for turkey meatloaf

Here are some Latin-inspired side dish ideas to serve with this enchilada meatloaf:

How to freeze:

Meatloaf lasts in the refrigerator for 3 to 4 days and is great for freezing. For meal prep, you can make two – one to eat for dinner and one to freeze for later. It takes about the same amount of time to double the recipe, and the meatloaves can bake together.

To freeze, let the meatloaf cool and slice it. Then place the slices in a freezer- safe container with pieces of parchment paper in between so they don’t freeze together. When you’re ready to eat, pull out as many slices as needed, thaw in the refrigerator overnight, and reheat in the microwave.

Enchilada Turkey Meatloaf Variations:

  • Meat: Swap ground turkey for lean ground beef.
  • Enchilada Sauce: Make your enchilada sauce from scratch or buy it premade to save time. Leftover sauce is delicious on chicken-rice bowls, spaghetti squash, and of course, enchiladas.
  • Oats: Use an equal amount of breadcrumbs instead of oats. For a low- carb, grain-free option, go with almond meal.
  • Beans: Sub pinto beans for black beans or omit if you’re not a fan.
  • Herbs: If you don’t like cilantro, skip it.
  • Spiciness: If your family does not like spicy food, omit the jalapeños on top.

Turkey Meatloaf with beans, corn, enchilada sauceTurkey Meatloaf with beans, corn, enchilada sauce

More Meatloaf Recipes You’ll Love

Turkey Meatloaf with beans, corn, enchilada sauce
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5 from 42 votes
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Enchilada Turkey Meatloaf 

268 Cals 26 Protein 12 Carbs 13 Fats
Prep Time: 10 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 15 mins
Yield: 6 servings
COURSE: Dinner
CUISINE: American, Mexican, Tex Mex
If you love turkey meatloaf and enchiladas, you'll love this Enchilada Turkey Meatloaf, a fun twist on the weeknight classic.


  • 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


  • 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.



Serving: 2slices, Calories: 268kcal, Carbohydrates: 12g, Protein: 26g, Fat: 13g, Saturated Fat: 4g, Cholesterol: 121mg, Sodium: 667.5mg, Fiber: 2g, Sugar: 2g
Keywords: ground turkey recipes, turkey meatloaf

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  1. I was so excited to try this recipe and it definitely did not disappoint! I’m not a huge fan of turkey but I have learned that I actually love it in most of Gina’s recipes…and I’d say this one may just be one of my new favorites. The best part, I swear it tasted even better the next day! I must have shared the link to this recipe with almost all of my friends. Thank you for all the great recipes, Gina! 🙂

  2. This was so easy and delicious! I made your enchilada sauce last night so it was ready to use tonight for the meatloaf. I put jalapenos on half so my kids could enjoy mild and my hubby and I could have a little heat. Thanks for all the great recipes!!!

  3. Omgsh! My bf and I were so shocked at how tasty this was! A I’ve never had meatloaf in my life, and this was the first one I ever tried/made. I’m in love! This will definitely be in my weeknight dinner reptorire from now on. I love skinnytaste recipes in general but especially ones like this that are both healthy and filling. We split it between two people with no side and there’s still a slice or two leftover for lunch tomorrow. Thank you Gina for sharing!!

  4. You never disappoint. This was super tasty and easy to make. I had to use Salsa Verde, but not enough spice. I am thinking of using your enchilada sauce from your chicken enchilada recipe. I love that sauce.
    This was a hit in my house.

  5. Just curious if anyone thinks you could make two and freeze one? I bought a three pound pack of turkey and thought it would be easy to double everything but not sure how it would be frozen?

  6. So full of flavor! Delicious!

  7. OMG this was delicious. It really tasted like an enchilada but much easier to make. I took the rest of the corn, black beans and green chilies , heated it up and ate on side with brown rice.  Husband said put this on rotation when we both went for seconds!  Thanks Gina!

  8. I’m not a fan of ground turkey but this was great. We will add this to our rotation. Thanks Gina.

  9. Made this last night and it was delicious! I didn’t realize I didn’t have a can of green chilies so I substituted jarred salsa. I served it with cilantro lime rice (yummy too).   Leftovers heated nicely in the microwave.  Oh yeah, I used regular oats and you didn’t notice them at all in the finished meatloaf. 

  10. This was delcious!

  11. This was a great way to spice up my weeknight dinners!  Both my husband and I enjoyed it and would make it again. We had zucchini with it; I used the Trader Joe’s ‘Everything but the Elote’ seasoning for the zucchini.

    I used what I had in the house to make this. I had some leftover 99% ground turkey so I mixed that in with 93% ground turkey (bonus – less WW points too!). I didn’t have scallions so I used onions. I also didn’t have a can of green chiles so I drained some green hatch chile salsa and used that. A few subs, but I really wanted to try this.  It was all good!  The meatloaf was a fun twist on a traditional meatloaf and I imagine it only gets better with the actual SKTaste ingredients listed. 😆  Also, I made the SKTaste enchilada sauce – delicious and easy!

    Love, love, love your recipes!!  

  12. I made this meatloaf. It was delicious, my husband ate three healpings. I’m on WW and I love your recipes. I make them often.

  13. I made this tonight. It does require some time to put everything together but it is so worth it. Turkey can be somewhat bland, but this recipe is not at all. Healthy and delicious!!

  14. Anybody reduce the turkey to one pound or round it up to 2lbs since they come in 1lb packages? Should I just increase the bread crumbs? Thanks!

    • Amelia, did you ever receive an answer to your question?  I was wondering the same thing.  

    • I scaled the recipe down to use a 1 lb package of turkey with no problem.  Just multiply the amount of each ingredient by .67 and don’t worry about being too precise.  I used an entire egg.

  15. This is delicious! The entire family approved and the kids want to make sure that it goes on our list of meals to make frequently! 

  16. Just curious- when I put everything in the recipe builder, I get 1-2 points for a serving. But when I put the nutritional info in the point calculator, I get 7 points. Is that because there are 3 plans?

  17.  Can I use breadcrumbs instead of oats?

  18. I am an enchilada addict and when I saw this recipe I had to try it. You have the BEST enchilada recipes! This was such  a fun and delicious spin on meatloaf. My husband made me promise I will make this again. Thank you for sharing!

  19. Wow!  This has immediately become our favorite ground turkey recipe – so flavorful and moist.  Followed directions exactly except for scaling it to use 1 lb of meat.  I made your enchilada sauce – already a household favorite – and served two SkinnyTaste sides – cilantro lime rice and roasted carrots with ginger.  

  20. This was really good!  I cooked mine on a Traeger grill set at 350 and followed the instructions for time from the recipe.  I used the Traeger because I had it going for something else and decided to take advantage of it being ready to go. Thanks Gina for another great recipe.