Enchilada Turkey Meatloaf

Skinnytaste 6 Servings 1 Hour 15 Minutes

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


  • 1½ pounds 93% ground turkey
  • 1/2 cup quick oats
  • 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)
  • ¼ cup chopped cilantro (plus more for garnish)
  • 4 ounce can mild chopped green chili (drained well)
  • clove crushed garlic
  • large egg (beaten)
  • 1½ teaspoons kosher salt
  • 1½ teaspoons ground cumin
  • teaspoon onion powder

For Topping:

  • 2/3 cup milk enchilada sauce
  • 1 jalapeno sliced thin (optional)


  • Preheat the oven 350°. 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 tip 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 jalapeno.
  • 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.