Stephanie Sullivan: Recipe - Enchilada Turkey Meatloaf

February 14, 2023

INGREDIENTS:

1 1/2 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)
1/4 cup chopped cilantro (plus more for garnish)
4 ounce can mild chopped green chilies (drained well)
1 clove crushed garlic
1 large egg (beaten)
1 1/2 teaspoons kosher salt
1 1/2 teaspoons ground cumin
1 teaspoon onion powder

For topping:

2/3 cup mild enchilada sauce
1/3 cup Mexican cheese blend
1 jalapeño sliced thin (optional)

DIRECTIONS: Preheat the oven 350°F. Line a sheet pan with parchment paper. In a large bowl combine ground turkey, oats, 2 tablespoons enchilada sauce, scallions, corn, beans, green chilies, 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 top 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, jalapeño. 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.

NUTRITION INFO: 2 slices, Calories: 268kcal, Carbohydrates: 12g, Protein: 26g, Fat: 13g, Saturated Fat: 4g, Cholesterol: 121mg, Sodium: 667.5mg, Fiber: 2g, Sugar: 2g

(Recipe and photo courtesy of Skinnytaste).