If you love turkey meatloaf and enchiladas, you'll love this Enchilada Turkey Meatloaf, a fun twist on the weeknight classic.
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
- 2/3 cup mild enchilada sauce
- 1/3 cup Mexican cheese blend
- 1 jalapeño sliced thin, optional
Directions
- 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.