Southwestern Turkey Meatloaf is sure to become your family’s new favorite weeknight dinner! It’s a healthier alternative to classic meatloaf, as this entree is made with turkey and loaded with plenty of veggies. Once it’s topped with my favorite homemade enchilada sauce, this meatloaf becomes pretty irresistible!

A white plate is topped with a serving of turkey meatloaf.


Southwestern Turkey Meatloaf

I’ve never been and never will be a meatloaf hater. I was raised on meatloaf for dinner, served nice and hot with some Mashed Potatoes and corn, usually! While traditional meatloaf is deliciously nostalgic for me, I don’t indulge in it too often in my adulthood. Instead, I like to make versions of it that are slightly healthier, like this easy to make Southwestern Turkey Meatloaf!

When I first starting whipping this meatloaf up for dinner, it was because I needed a sneaky way to get my vegetable hating daughter to eat some veggies. It worked! Southwestern Turkey Meatloaf is packed with mushrooms, peppers, corn, and a little jalapeƱo. While it’s loaded with nutritious veggies, it’s also slathered in flavored enchilada sauce and made with an array of seasonings that make this healthy meal all the more delicious, and inconspicuous.

Another great benefit of adding that many vegetables to the meatloaf is that they keep the turkey from drying out during cooking, which tends to happen with a lot of ground turkey dishes. Oh, and to save even more time on your busy weeknight, the vegetable mixture can be sautĆ©ed in advance and stored in an airtight container until you’re ready to make dinner. I also used my Easy Enchilada Sauce which I always have on hand!

The ingredients for turkey meatload are spread out across a countertop.

How to Make It

Cook the veggies. In a large sautƩ pan, heat the olive oil over med-high heat and add the onions. Saute the onions until they begin to soften, add the bell pepper and continue cooking until the onions are translucent. Stir in the corn and continue cooking for approximately 3-4 minutes or until the vegetables begin to caramelize. Stir in the garlic, jalapeƱo, and black beans, and cook for 2 additional minutes.

Cool. Add the chili powder and remove from the heat. Allow the mixture to cool to room temperature.

Preheat. Preheat the oven to 375Ā°F.

Make the mixture. In a large bowl, gently mix together the ground turkey, cilantro, salt, pepper, egg, Panko, and vegetable mixture using your hands or a pastry blender. Be careful not to compact the mixture too much or the meat will be tough.

Top and bake. Form the meat mixture into a loaf in a large baking pan and top with half the enchilada sauce coating the entire surface. Sprinkle the top with the cheese and bake for 45-50 minutes or until the meatloaf is cooked through.

Rest, then enjoy! Allow the meatloaf to rest for 10 minutes before serving. Slice into 1/2 inch pieces and serve. Serve with the remaining enchilada sauce and top with sour cream or greek yogurt if desired.

A loaf pan full of meatloaf is placed on a wire cooling rack.

Why turkey?

Turkey is a healthier option that beef for a number of reasons. First off, it’s got less saturated fat, which is something you’ll want to avoid if you’re trying to be health-conscious with your meals. If you specifically use fat-free ground turkey, you’ll also get a higher protein level than ground beef with fewer calories.

Overall – fat-free ground turkey has less saturated fat then ground beef, as well as more protein and fewer calories. This is much better for you than your grandma’s meatloaf!

Is Southwestern Turkey Meatloaf spicy?

While the jalapeƱos and chili powder add a little kick to the meatloaf, it’s not an overly spicy recipe at all. You can make it spicier if you’d like by adding more jalapeƱos and a dash or two of cayenne powder.

A plate is topped with green beans, mashed potatoes, and meatloaf.

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Get the Recipe: Southwestern Turkey Meatloaf

Yield: 8 people
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Quick and easy Southwestern Turkey Meatloaf is a family friendly dinner!
5 from 4 votes
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Ingredients

  • 2 tablespoons olive oil
  • 1 large Vidalia onion, diced
  • 1 red bell pepper, diced
  • 1 cup frozen corn kernels, thawed
  • 4 garlic cloves, minced
  • 1 jalapeno, minced
  • 1/2 cup canned black beans, drained and rinsed
  • 1 teaspoon chili powder
  • 2 tablespoon chopped fresh cilantro
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper
  • 1 large egg
  • 1 1/4 cup panko bread crumbs
  • 1 pound ground turkey
  • 1 cup enchilada sauce
  • 3/4 cup shredded cheddar cheese

Instructions 

  • In a large sautĆ© pan, heat the olive oil over med-high heat and add the onions. Saute the onions until they begin to soften, add the bell pepper and continue cooking until the onions are translucent. Stir in the corn and continue cooking for approximately 3-4 minutes or until the vegetables begin to carmelize. Stir in the garlic, jalapeno and black beans and cook for 2 additional minutes. Add the chili powder and remove from the heat. Allow the mixture to cool to room temperature.
  • Preheat oven to 375 degrees.
  • In a large bowl, gently mix together the ground turkey, cilantro, salt, pepper, egg, panko and vegetable mixture using your hands or a pastry blender. Be careful not to compact the mixture too much or the meat will be tough. Form the meat mixture into a loaf in a large baking pan and top with half the enchilada sauce coating the entire surface. Sprinkle the top with the cheese and bake for 45-50 minutes or until the meatloaf is cooked through.
  • Allow the meatloaf to rest for 10 minutes before serving. Slice into 1/2 inch pieces and serve. Serve with the remaining enchilada sauce and top with sour cream or greek yogurt if desired.
  • Nutrition facts based on 8 servings.
Serving: 0g, Calories: 241kcal, Carbohydrates: 19g, Protein: 20g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 62mg, Sodium: 664mg, Potassium: 356mg, Fiber: 2g, Sugar: 6g, Vitamin A: 925IU, Vitamin C: 24.8mg, Calcium: 113mg, Iron: 1.8mg
Course: Dinner
Cuisine: American