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Enchilada Turkey Meatloaf
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.
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.
- 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.
- 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
- 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.
- 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.
- 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.
- 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