Enchilada turkey meatloaf stuffed with sharp cheddar cheese and jalapenos to make this a deliciously spicy and FUN dinner idea!
As I was photographing this meatloaf, I thought to myself how difficult it was to actually make meatloaf look delicious. Then again I thought, maybe a saucy photos are the way to do it. Saucy photos are popular on Pinterest so I’ve concluded that people must love them.
Or at least that’s what I told myself when I photographed this recipe anyway. Heh.
Regardless, please know that this saucy enchilada meatloaf stuffed with cheddar and jalapenos is one of my favorite things to meal prep and enjoy on a frequent basis. Bake it up, throw it in meal prep containers with some sweet tater fries and have yourself the best lunch ever.
Trust me, you’ll have coworkers flocking to your desk to see what you’re eating… kinda like how I flock to the movie theater every time Zac Efron appears in a new movie.
No seriously. I do.
If you know me really well then you know that anything enchilada is MY JAM. And I love making versions of my own quick and easy enchilada sauce on a pretty frequent basis. ENCHIE SAUCE IS MY LIFE.
So to get straight to the point: this lean turkey meatloaf + a quick homemade enchilada sauce is everything you’ve been waiting for. We make it far too often in our home, and it’s bound to be a staple in yours too.
What to serve it with:
Guac + tortilla chips
sweet potato fries
Hope you guys enjoy this for dinner soon! You’re going to LOVE!
If you make it, I’d love to see you upload it to Instagram and tag #ambitiouskitchen. And if you make this recipe, don’t forget to leave a comment and rate the recipe below.
- Serves: 4 servings
- Serving size: 1/4th of recipe
- Calories: 303
- Fat: 14.6g
- Saturated fat: 5.4g
- Carbohydrates: 15.3g
- Sugar: 4g
- Fiber: 3g
- Protein: 31.4g
- For the enchilada sauce:
- 1 (8 oz) can tomato sauce
- 1 tablespoon chilli powder
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon apple cider vinegar
- For the meatloaf:
- 1 pound 94% lean ground turkey
- 1 egg
- 1/2 white onion, very finely diced
- 1 clove garlic, minced
- 1/2 cup panko bread crumbs (can also use gluten free bread crumbs)
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 3/4 teaspoon salt
- 2 oz sliced sharp cheddar cheese (or 1/2 cup shredded cheddar cheese)
- 1 jalapeno, sliced
- Preheat oven to 375 degrees F. Line large baking sheet with parchment paper.
- First make the enchilada sauce by combining all the enchilada sauce ingredients in a small bowl. Set aside.
- In a large bowl combine turkey, egg, onion, garlic, breadcrumbs, add 2 tablespoons enchilada sauce, cumin, chili powder and salt. Use your hands or a large spoon to mix until well combined. I find that it's much easier to combine the ingredients if you use your hands.
- Place half of meat mixture on foil-lined pan and shape into a 10x4 inch rectangle. Top with cheddar evenly, leaving about an 1/2 inch of room on the sides. Add jalapeno slices on top of cheddar. Top with the remaining meat mixture, enclosing the cheese completely and sealing the sides/edges together.
- Spread half of the enchilada sauce on top of the meat loaf, reserve other half for brushing on when meatloaf is finished baking.
- Bake meatloaf for 50 minutes to 1 hour or until meat thermometer reads 160 degrees F. Top with remaining sauce and allow to cool for 5 minutes before cutting into 4 slices. Top with cilantro and serve with sweet potato fries or a side salad.