Yum.
Ingredients
- For the enchilada sauce:
- 1 (8 oz) can tomato sauce
- 1 tablespoon chilli powder
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon apple cider vinegar
- For the meatloaf:
- 1 pound 94% lean ground turkey
- 1 egg
- 1/2 white onion, very finely diced
- 1 clove garlic, minced
- 1/2 cup panko bread crumbs (can also use gluten free bread crumbs)
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 3/4 teaspoon salt
- 2 oz sliced sharp cheddar cheese (or 1/2 cup shredded cheddar cheese)
- 1 jalapeno, sliced
Method
- Preheat oven to 375 degrees F. Line large baking sheet with parchment paper.
- First make the enchilada sauce by combining all the enchilada sauce ingredients in a small bowl. Set aside.
- In a large bowl combine turkey, egg, onion, garlic, breadcrumbs, add 2 tablespoons enchilada sauce, cumin, chili powder and salt. Use your hands or a large spoon to mix until well combined. I find that it’s much easier to combine the ingredients if you use your hands.
- Place half of meat mixture on foil-lined pan and shape into a 10×4 inch rectangle. Top with cheddar evenly, leaving about an 1/2 inch of room on the sides. Add jalapeno slices on top of cheddar. Top with the remaining meat mixture, enclosing the cheese completely and sealing the sides/edges together.
- Spread half of the enchilada sauce on top of the meat loaf, reserve other half for brushing on when meatloaf is finished baking.
- Bake meatloaf for 50 minutes to 1 hour or until meat thermometer reads 160 degrees F. Top with remaining sauce and allow to cool for 5 minutes before cutting into 4 slices. Top with cilantro and serve with sweet potato fries or a side salad.
