A flavorful twist on the classic, this Enchilada Turkey Meatloaf combines all the cozy taste of turkey meatloaf with bold enchilada flavors. It’s gluten-free, freezer-friendly, and perfect for weeknight dinners—and leftovers make an easy, crowd-pleasing lunch.
Why You’ll Love This Recipe
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Flavourful fusion: Moist turkey meatloaf meets spicy enchilada ingredients for a fun twist.
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Kid-approved: The familiar meatloaf texture plus mild enchilada spices make it a family favorite.
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Meal prep savvy: Makes multiple servings and freezes beautifully for easy future meals.
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Healthy & gluten-free: Lean ground turkey and gluten-free breadcrumbs make it nutritious and allergy-friendly.
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One-pan ease: All made in a loaf pan with simple assembly and no-fuss cleanup.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Meatloaf Base:
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1½ lb lean ground turkey
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1 cup gluten-free breadcrumbs (or crushed gluten-free tortilla chips)
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1 egg
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¼ cup milk (dairy-free options work)
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½ small onion, finely chopped
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1 clove garlic, minced
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½ tsp chili powder
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½ tsp ground cumin
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Salt and pepper, to taste
Enchilada Layer:
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½ cup mild enchilada sauce (plus extra for topping)
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½ cup shredded cheddar or Mexican blend cheese
Toppings & Garnish:
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2 tbsp chopped fresh cilantro or green onions
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Sliced avocado or dollop of sour cream (optional)
Directions
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Preheat Oven & Prep Pan:
Preheat to 350 °F (175 °C). Lightly grease a 9×5″ loaf pan or line with parchment. -
Mix Meatloaf Base:
In a large bowl, combine ground turkey, breadcrumbs, egg, milk, chopped onion, garlic, chili powder, cumin, and salt and pepper. Mix until just combined. -
Shape & Layer:
Press half the meat mixture into the bottom of the loaf pan. Spread a thin layer of enchilada sauce over it, followed by a layer of shredded cheese. Top with the remaining turkey mixture and smooth the top. -
Bake:
Bake for 45–55 minutes, or until the meatloaf reaches 165 °F (74 °C) internal temperature and the top is lightly browned. -
Add Sauce & Cheese:
Remove from oven and spread extra enchilada sauce over the top. Sprinkle additional cheese and return to the oven for 5–7 minutes until cheese melts. -
Rest & Garnish:
Let rest 5–10 minutes before slicing. Garnish with chopped cilantro or green onions and optional avocado or sour cream.
Servings and timing
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Yield: Serves 6–8
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Preparation time: ~15 minutes
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Cook time: 45–55 minutes
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Total time: Approximately 1 hour 10 minutes
Variations
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Spicier version: Use a medium or hot enchilada sauce and add a pinch of cayenne or diced jalapeños.
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Vegetable boost: Mix in diced bell peppers or corn for added flavor and nutrition.
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Cheese options: Try pepper jack or Oaxaca cheese in place of cheddar.
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Low-carb twist: Use almond flour or crushed pork rinds instead of breadcrumbs.
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Southwest flair: Stir chopped black olives or green chilies into the base mix.
Storage/reheating
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Refrigerate: Store leftovers in an airtight container for up to 4 days.
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Freeze: Wrap whole or sliced meatloaf in foil, then place in a freezer bag for up to 3 months. Thaw overnight in the fridge.
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Reheat: Warm slices in the microwave (covered) or oven at 325 °F until heated through, optionally topping with more sauce and cheese.
FAQs
1. Can I use beef or chicken instead of turkey?
Yes—ground beef or chicken work fine. Adjust cooking time if needed, and ensure internal temperature reaches 160–165 °F.
2. How do I make it dairy-free?
Use dairy-free milk and cheese options. Avocado or dairy-free yogurt make great garnishes.
3. Can I assemble ahead of time?
Absolutely—prep and refrigerate for up to 24 hours before baking.
4. Will this work in a baking dish instead of loaf pan?
Yes—but the shape may bake slightly faster. Check internal temperature at 40 minutes.
5. How do I prevent it from drying out?
Use the suggested ratio of moisture (milk, sauce) and don’t overbake; internal cursor of 165 °F guarantees tenderness.
6. Can I add more spices?
Sure—smoked paprika, taco seasoning, or dried oregano are all good here.
7. Is this kid-friendly spiciness?
Yes—mild enchilada sauce keeps it gentle. Adjust up for older kids or adults.
8. Can I serve leftovers cold in sandwiches?
Yes—slice and serve on gluten-free bread or wraps with fresh veggies.
9. What sides go well with this?
Serve with rice, quinoa, roasted veggies, beans, or a crisp salad.
10. Can I freeze individual slices?
Yes—slice, wrap in plastic, and freeze. Reheat in the microwave or oven when ready.
Conclusion
Enchilada Turkey Meatloaf delivers all the comfort of meatloaf with a fun, southwestern spin. It’s easy, family-pleasing, and perfect for meal prep or freezing. Whether you serve it hot from the oven or sliced over a salad the next day, this versatile dish is sure to become a weeknight favorite. Enjoy every flavorful, cheesy bite!
[tasty-recipe id=”19360″]