This is a wonderful fusion of light ingredients and Mexican flavors. This meal freezes well. The meatloaf can be prepared the night before, covered, and chilled overnight. Top it with half the enchilada sauce. The next day, bake it in the oven for a quick and simple supper.
| Prep Time: | 10 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 1 meat loaf |
Ingredients
- cooking spray
- 1 pound lean ground turkey
- 1 pound ground chicken
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can whole kernel corn, drained and rinsed
- ½ (4 ounce) can fire-roasted diced green chiles
- 1 cup mild chunky salsa
- 1 (1 ounce) package dry taco seasoning mix
- ¾ cup plain dried breadcrumbs
- 3 egg whites
- 1 (28 ounce) can enchilada sauce, divided
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Spray a 9×13-inch baking dish with cooking spray.
- In a large bowl, mix together the ground turkey, ground chicken, black beans, corn, green chiles, salsa, taco seasoning, bread crumbs, and egg whites until thoroughly combined.
- Form the mixture into a loaf shape and place into the prepared baking dish.
- Pour half the enchilada sauce over the meatloaf.
- Bake in the preheated oven for 45 minutes.
- Remove from oven and pour the remaining sauce over the loaf. Return to oven and cook until the meatloaf is no longer pink inside and the juices run clear, another 10 to 15 minutes. An instant-read meat thermometer inserted into the center of the meat loaf should read at least 160 degrees F (70 degrees C).
- Slice and serve with pan sauce spooned over the slices.
Nutrition Facts
| Calories | 354 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 7 g |
| Protein | 34 g |
| Saturated Fat | 2 g |
| Sodium | 1312 mg |
| Sugars | 5 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
This was mushy. I did use 3 eggs with yolk. Not sure if that had anything to do with it or not. I followed the rest of the directions as given. Made a ton of meatloaf. I just threw the rest of it in the trash after eating.
This is going to be a staple in our house from this point forward. Such a great alternative to traditional meatloaf!
delicious meatloaf. I substituted 1 cup crushed restaurant style white corn chips instead or bread crumbs.
Great flavor not so good texture.
I accidentally picked up green chili enchilada sauce so I omitted the green chili’s and used the green chili enchilada sauce as my topper
One of my husbands favorites. I change only a few things, I use two eggs instead of eggs whites and chopped onions mixed in with loaf. I also put on shredded cheese over the second round of enchilada sauce after 45 minutes. I use a combination of Colby and Pepper Jack. Since there is only two of us I divided this into two meat loaves cook one and freeze one for a later date.
It was very good! But also pretty mushy. Anyone know how to avoid this? I did as the recipe said, except one if the pounds of turkey was frozen then thawed..that could have been why..
I made this a few weeks ago. I made 4 meatloaves and shared with my family. Big hit! My husband wants me to make it again tonight.
Made this exactly as written. I always follow exact instructions first time I try a recipe taking into account reviews and suggestions. Then I decide if personal adjustments are needed. Will not change a thing next time I make this which will be soon as the family devoured it and begging for more. This has pizzazz without being overwhelming. It is simple to put together with little time involved. Big winner in my family and me the chef.
This is a favorite. Easy and full of flavor!
Great recipe! Absolutely loved it. I used “Pain Is Good” Smoked jalapeño salsa and added Mexican shredded cheese. Since this Salsa is spicer than normal I didn’t use the green chiles. I also added cheese on top while baking. Putting some fresh guacamole on top before serving is also great! The whole family loved it.
It was very good. Made exactly as written as I always do when trying a new recipe. It did fall apart a but but who cares as long as it tastes good. May add some onion and garlic next time, but for a healthier meatloaf it was very good, hubby loved it!
added leftover quinoa instead of bread crumbs, 2 whole eggs, whole 4 oz can of chilies. cooked in slow cooker 5 hours on low covered it half a 10 oz can of sauce, used the rest for serving. DH loved it
Very good and easy.
This was delicious!
I love it when people say they made the recipe but they changed ingredients, added or removed ingredients, used better ingredients, etc. People, if you’ve done any of that you’ve created another recipe! I wish people would make the recipe as described and give their honest opinion. Either you liked it or you didnt. Very simple.
This one’s definitely a keeper in our house – easy, somewhat healthy and full of flavor. I added some cooked quinoa (about 1/4 cup uncooked) to give the meat some texture and the rest of the flavors are easy enough to substitute based on what you have in the house. For the topping, I used salsa and ketchup, and it was really good. Will definitely make again.
I found the enchilada sauce to overwhelm the meatloaf – especially the end pieces and it was very onion-y. Next time i’ll use less sauce (and probably a different brand) and sautee the onions first. Huge plus – my boyfriend had no idea that this was made with turkey instead of beef.
Great recipe! I used 1 pound 90% lean beef and 1 pound ground buffalo and followed everything else as written. Turned out excellent! Totally recommend this recipe!
I made this meat loaf to the letter, and when I pulled it out at 45 minutes, as directed, to put MORE enchilada sauce on it, it was still pretty moist so I didn’t do it. Sorry, for my liking, you don’t “scoop out” meat loaf from a baking dish…it kind of crumbles like other reviews state, this is “almost” a taco pie or taco casserole…so changing the description would do a lot to prepare cooks for what they’re gonna get. The “meatloaf” WAS tasty, if crumbly. IF I make it again it will have black olives and chopped onions (what Mexican meat dish doesn’t have onions?) and maybe just one whole egg, and only 15 oz. of sauce, undivided, and a whole cup of bread crumbs, I have to make it more like the meat loaf my family expects.
*****Very Different***** We enjoyed it! We combined a can of Medium & a can of Hot enchilada sauce together & it came out so yummy! We also used the southwest black beans that already have jalapenos inside. Mmm! As a side dish, we roasted new potatoes & mixed stoplight peppers with olive oil & fajita seasoning. This warms up very well for leftovers too!