A healthed up version of my favorite turkey meatloaf, loaded with veggies and topped with homemade enchilada sauce. Serve this to football fans at your next game day party!
I love meatloaf but it’s often loaded with calories…and then you HAVE to serve it with mashed potatoes.…which are also, usually, loaded with fat…and carbs. One of my first posts was for a Turkey Meatloaf. It is my favorite recipe and one I make often. When I created that recipe, it was my way of sneaking vegetables into my non-vegetable loving daughter. It’s packed with mushrooms, which she hates but she doesn’t even know they’re in there. I’m slick like that.
This meatloaf is also loaded with veggies….Southwest style. Now I’ve never been to the Southwest…but this is what I would imagine a Southwesterner would do to their meatloaf. And if they don’t….maybe they will now. Sautéed peppers, corn, black beans and jalapeno give this Southwestern Turkey Meatloaf so much flavor you will forget it’s a healthy meal. The vegetables also keep the turkey from drying out during cooking which tends to happen with most turkey dishes.
The vegetable mixture can be sautéed in advance and stored in an airtight container until you’re ready to make dinner. This saves time on a busy weeknight! I also used my Easy Enchilada Sauce which you will already have on hand, am I right? 🙂
In a large sauté 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.