Description
This Enchilada Turkey Meatloaf puts a fun twist on the classic weeknight dinner—combining tender turkey, bold enchilada flavors, and gooey cheese in a gluten-free, kid-friendly, freezer-ready loaf. Perfect for busy families and meal prep!
Ingredients
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1 1/2 lbs ground turkey
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1 cup gluten-free breadcrumbs (or crushed GF tortilla chips)
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1 large egg
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1/2 cup enchilada sauce (plus extra for topping)
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1/2 cup diced green chiles
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1 tsp chili powder
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1 tsp ground cumin
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1/2 tsp garlic powder
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1/2 tsp onion powder
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Salt & pepper, to taste
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1 cup shredded Mexican blend cheese (or cheddar)
Optional Toppings:
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Extra enchilada sauce
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Chopped cilantro
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Sliced green onions
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Diced tomatoes
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Avocado slices
Instructions
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Preheat & Prep:
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Preheat oven to 375°F (190°C).
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Line a loaf pan with parchment or grease lightly.
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Mix Meatloaf Base:
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In a large bowl, combine ground turkey, gluten-free crumbs, egg, enchilada sauce, green chiles, spices, salt, and pepper.
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Mix gently until just combined (don’t overwork the meat).
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Form & Add Cheese:
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Transfer half the mixture to the pan, pressing to shape the base.
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Sprinkle half of the shredded cheese over it.
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Top with remaining turkey mixture, smoothing the top.
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Brush extra enchilada sauce on top, then sprinkle with remaining cheese.
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Bake:
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Bake for 45–55 minutes or until internal temperature reaches 165°F (74°C) and cheese is bubbling.
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If cheese starts browning too much, tent with foil.
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Rest & Slice:
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Let rest 10 minutes before slicing to firm up.
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Serve or Store:
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Garnish with cilantro, green onions, tomatoes, or avocado.
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Great with rice, salad, or tortillas.
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Store leftovers in the fridge for up to 4 days, or freeze slices and reheat as needed.
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Notes
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For more heat, add diced jalapeños or a dash of hot sauce.
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Swap in black beans or corn for added texture.
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To freeze: wrap slices or whole loaf tightly and store for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American