Ingredients:

  • 1 Tbsp (15 ml) Olive Oil or neutral cooking oil
  • ½ medium Yellow Onion, finely diced
  • ½ medium Red Bell Pepper, finely diced
  • 2 cloves Garlic, minced
  • 5 lb (680 g) Lean Ground Turkey (93% preferred)
  • ½ cup (120 ml) Red Enchilada Sauce (for the mix)
  • 1 large Egg, lightly beaten
  • ¾ cup (65 g) Panko Breadcrumbs
  • 2 Tbsp Fresh Cilantro, roughly chopped
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper
  • 1 Tbsp Chili Powder
  • 1 tsp Cumin (ground)
  • ½ tsp Smoked Paprika
  • ¼ tsp Dried Oregano
  • ½ cup (120 ml) Red Enchilada Sauce (for glazing)
  • 1 cup (115 g) Shredded Monterey Jack or Mexican Blend Cheese

Instructions:

  1. Prepare the Aromatics: Heat the olive oil in a small skillet over medium heat. Add the diced onion and bell pepper. Cook for 5–7 minutes, or until softened and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant. Remove the mixture from the heat and allow it to cool slightly.
  2. Assemble the Loaf Mix: In a large bowl, whisk together the beaten egg and the ½ cup of enchilada sauce. Stir in the panko breadcrumbs, salt, pepper, chopped cilantro, and the full Spice Blend (chili powder, cumin, paprika, oregano).
  3. Add Turkey and Mix: Add the cooled sautéed vegetables and the ground turkey to the bowl. Using clean hands, gently combine all ingredients until just incorporated, being careful not to overmix.
  4. Shape and Initial Bake: Preheat the oven to 375°F (190°C). Lightly grease a 9x5 inch loaf pan. Place the meat mixture into the prepared loaf pan, pressing lightly. Smooth the top and bake for 40 minutes.
  5. Glaze and Finish: Remove the loaf from the oven. Brush the remaining ½ cup of enchilada sauce evenly over the top. Sprinkle the shredded cheese liberally over the glazed loaf. Return the loaf to the oven and continue baking for another 15–20 minutes, or until the internal temperature reaches 165°F (74°C) when checked with an instant-read thermometer.
  6. Rest and Serve: Remove the meatloaf from the oven and let it rest in the pan for 10 minutes before slicing and serving. Garnish with fresh cilantro, if desired.