This Turkey Enchilada Meatloaf is a delicious twist on classic meatloaf with bold Mexican flavors.
It’s packed with lean ground turkey, veggies, and a zesty enchilada sauce that makes every bite juicy and satisfying.
Perfect for family dinners or meal prep, it’s a wholesome dish everyone will enjoy.
Why I Love This Recipe
Uses lean ground turkey for a healthy protein boost.
Quick oats add texture and keep the loaf moist.
Loaded with fresh veggies and beans for nutrition.
Mild enchilada sauce adds smoky, tangy flavor without heat.
Easy to make and freezer-friendly for busy nights.
What You’ll Need (Ingredient Highlights)
Ground turkey — lean and versatile protein base.
Quick oats — gluten-free options available for texture.
Mild enchilada sauce — key for authentic flavor.
Scallions, corn, black beans, and green chilies — fresh veggies and fiber.
Spices — cumin, onion powder, garlic for warmth and depth.
Mexican cheese blend — melty topping that finishes the dish.
Pro Tips Before You Start
Drain canned ingredients well to avoid sogginess.
Use clean hands to mix ingredients evenly without overworking.
Flatten loaf on baking sheet for even cooking and easy topping.
Let meatloaf rest a few minutes before slicing to retain juices.
Serve with extra enchilada sauce for added moisture.
How to Make Turkey Enchilada Meatloaf
Step 1: Preheat Oven
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Step 2: Mix Ingredients
In a large bowl, combine ground turkey, oats, enchilada sauce, scallions, corn, black beans, chopped green chilies, crushed garlic, beaten egg, kosher salt, ground cumin, and onion powder.
Mix well with clean hands.
Step 3: Shape and Bake
Shape the mixture into an oval loaf on the lined baking sheet, flattening the top.
Bake for 55–60 minutes until cooked through.
Step 4: Add Toppings
Remove the meatloaf from the oven.
Spread remaining enchilada sauce on top, sprinkle with Mexican cheese blend, and add sliced jalapeños if using.
Step 5: Melt Cheese
Return to oven and bake 5–10 minutes more until cheese melts and sauce is heated.
Step 6: Garnish and Serve
Garnish with chopped cilantro.
Slice into 12 pieces and serve with extra sauce if desired.
What to Serve It With
Cilantro lime rice or Mexican-style rice
Fresh avocado slices or guacamole
Black beans or refried beans
Corn tortillas or warm crusty bread
A side salad with lime vinaigrette
Variations / Substitutions
Substitute ground beef or chicken for turkey.
Add diced jalapeños to the mix for extra heat.
Use gluten-free oats if needed.
Swap enchilada sauce for salsa verde for a different flavor profile.
Storage & Leftovers
Store leftovers covered in the fridge up to 4 days.
Reheat gently in the oven or microwave.
Freeze uncooked meatloaf for up to 3 months, thaw before baking.
FAQs
Can I make this meatloaf ahead?
Yes, prepare and refrigerate or freeze before baking.
Is this recipe gluten-free?
Use gluten-free oats and check sauce labels to ensure no gluten.
Can I use spicy enchilada sauce?
Absolutely! Adjust to your preferred spice level.
What’s the best way to slice meatloaf?
Let it rest 10 minutes after baking, then slice with a sharp knife.
Can I add more vegetables?
Yes, finely diced bell peppers or zucchini work well.
How do I keep the meatloaf moist?
Don’t overmix and add enough sauce on top before baking.
Can I use shredded cheese instead of a blend?
Yes, mozzarella or cheddar both melt nicely.
Final Thoughts
This Turkey Enchilada Meatloaf is a flavorful, healthy spin on a classic comfort food.
It’s easy to prepare, packed with good-for-you ingredients, and always a crowd-pleaser.
Perfect for weeknight dinners or meal prepping ahead.
Turkey Enchilada Meatloaf
Ingredients
- 1 ½ pounds 93% lean ground turkey
- ½ cup quick oats gluten-free if needed
- 2 tablespoons mild enchilada sauce
- ½ cup chopped scallions
- ⅓ cup corn kernels fresh or frozen
- ¼ cup canned reduced-sodium black beans rinsed and drained
- ¼ cup chopped cilantro plus more for garnish
- 4 oz can mild chopped green chili drained
- 1 clove crushed garlic
- 1 large egg beaten
- 1 ½ teaspoons kosher salt
- 1 ½ teaspoons ground cumin
- 1 teaspoon onion powder
For topping:
- ⅔ cup mild enchilada sauce
- ⅓ cup Mexican cheese blend
- 1 jalapeño thinly sliced (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Line a sheet pan with parchment paper.
- Mix ground turkey, oats, enchilada sauce, scallions, corn, beans, green chilies.
- garlic, egg, salt, cumin, and onion powder in a large bowl.
- Shape mixture into an oval loaf on the prepared pan.
- Bake 55–60 minutes until cooked through.
- Top with remaining enchilada sauce, cheese, and jalapeño slices.
- See full steps with tips & photos → https://mischacrossing.com/turkey-enchilada-meatloaf/
Notes
- Make Ahead: You can prepare the meatloaf mixture in advance and refrigerate it before baking. Just bake when you're ready.
- Spice Adjustments: If you like more heat, add extra jalapeños or use a spicier enchilada sauce.
