Southwestern Turkey Meatloaf is almost a whole meat – satisfying and incredibly tasty, but also really easy. A real family favorite.
Southwestern Turkey Meatloaf is a family favorite that’s almost a meal in itself, especially if you dump a lot of shredded lettuce and tomatoes on it – the way I like it. The black beans really add a nice touch. If you serve it right out of the oven, you could scoop servings into bowls and serve it as burrito bowls – it comes out soft and firms up as it cools.
Personally, I like to pour enchilada sauce over the individual servings and top with cheese. This is great left over, so you serve this later and just put a slice or two on each plate, pour some enchilada sauce over, top with some cheese, nuke each one, and you’d have a great meal. This is also a very forgiving recipe, so if you don’t have exact amounts of most ingredients, that’s fine.
This is a versatile keeper that I’ll make again and again & with variations. Hope you enjoy it!
- 1 lb ground turkey
- 2 tbsp taco seasoning
- ⅔ cup oatmeal
- ½ cup chopped onion
- 1 egg
- 1 cup salsa
- ½ cup diced green chiles
- 1 15 oz can black beans, drained
- 1 10 oz can enchilada sauce
- 1 cup shredded sharp cheddar cheese
- shredded lettuce, chopped tomatoes, additional shredded cheese for garnish
- Preheat oven to 375.
- In a large bowl, combine turkey, taco seasoning, oatmeal, onion, eggs, salsa, chiles, and black beans.
- Put in a loaf pan or form into a loaf in an 8" x 8" or larger baking dish.
- Bake for 45 minutes.
- Remove from oven and pour enchilada sauce over and top with cheese. (Or, my preference, reserve ⅔ of the enchilada sauce to heat then pour over the individual servings.)
- Bake another half hour, then allow to rest 10 minutes before serving. Note: Meatloaf is soft right out of the oven and sets up as it cools.
- Slice and serve topped with lettuce and tomatoes. If desired, heat enchilada sauce to pour over individual servings.
- Enjoy!
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