Southwest Turkey Meatloaf is about to be the highlight of your weeknight dinners! This easy recipe is loaded with juicy protein and filled with southwest flavor – you’re gonna love it!
Whether or not you like traditional meatloaf, you’ll flip for this fantastic Southwest Turkey Meatloaf! With seasoned ground turkey, rice, black beans and corn, picante sauce, and tortilla chips, this moist Mexican meatloaf is a fun (and healthy!) twist on classic meatloaf.
Meatloaf can be Healthy AND Delicious!
Forget the idea that ground turkey is dry or veggies are blah. This Southwest Turkey Meatloaf recipe overcomes those stereotypes and transforms a handful of healthy ingredients into something spectacular!
The beef broth, picante sauce, and corn add a ton of juiciness to this turkey meatloaf, and the minced garlic, picante sauce, and taco seasoning amp up the flavors of the vegetables. Top it off with a little cheese, avocado or cilantro and it’s everything you want dinner to be – healthy and SO SO delicious!
Other Recipes to Serve with Southwest Meatloaf
- What makes a better side dish for a savory southwest meatloaf than Loaded Mexican Potato Skins? The toppings for your meatloaf also work on these potato skins!
- This Southwest Corn Salsa is fresh and flavorful – perfect with tortilla chips!
Protein: Ground turkey and black beans load this meatloaf with healthy protein!
Fillers: This southwest meatloaf version uses long-grain rice, vegetable oil, and beef broth. It’s juicier and more flavorful than the milk and breadcrumbs used in traditional meatloaf.
Flavors: Whole kernel corn, picante sauce, taco seasoning, fresh garlic, and crushed tortilla chips round out the remaining flavors in this dish.
Toppings: We love Mexican favorites like a shredded four-cheese blend, sliced jalapenos, avocado, chopped cilantro, and a generous squeeze of lime juice. Your tastebuds will be so happy!
How to Make Southwest Turkey Meatloaf
STEP ONE: Heat vegetable oil in a large saucepan and add the chopped onion. Cook over medium heat for 5-7 minutes until onion is tender. Stir in the garlic and rice and continue cooking for 5 minutes until the rice begins to brown.
STEP TWO: Add beef broth and bring to a boil. Reduce heat, cover, and simmer for 10-20 minutes until the rice is tender.
STEP THREE: When the rice is done, stir in the rinsed and drained black beans and set the saucepan aside to cool. Preheat your oven to 350 degrees F. Then, line two loaf pans with parchment paper and set aside.
STEP FOUR: In a large bowl, combine the uncooked ground turkey, drained or thawed whole-kernel corn, picante sauce, crushed chips, and taco seasoning. Add the cooled rice and beans. Pat the entire mixture into the loaf pan or baking dish.
STEP FIVE: Bake for 1 hour and 5 minutes. Take the meatloaves from the oven and top each loaf with half the shredded cheese. Cook for another 10-15 minutes until the cheese is melted and an instant-read thermometer reads 165 degrees F in the center. Remove from the oven and let stand for 10 minutes before cutting.
STEP SIX: Slice and garnish with your choice of southwest toppings like diced tomato, cilantro, avocado, or jalapeno slices before diving in fork first!
Tips for Success
- Add a 1/2 cup of mayo to the mix before baking for an extra-moist meatloaf.
- If a “soft top” is preferred to a crispy one, cover the meatloaf with foil during baking.
- You can make this meatloaf in a 9-inch x 13-inch baking dish instead of two loaf pans. The cooking time is the same.
- The leftovers of this Southwest Turkey Meatloaf make fantastic sandwiches or wraps! Just slice thin and add the toppings of your choice. You’ll be amazed at how tasty this is!
What is Classic Meatloaf Made of?
Traditional meatloaf combines ground beef, breadcrumbs, milk, and egg with basic seasonings like onion, garlic, and Worcestershire and is topped off with simple ketchup. It’s considered an American comfort food usually served with mashed potatoes.
How Do I Keep Meatloaf from Drying Out?
The key to keeping meatloaf moist – whether beef or ground turkey – is to keep the oven temperature at 350 F. Once removed from the oven, allow the meatloaf to “rest” for about 10 minutes before cutting and serving. This allows the juices to settle and helps the meatloaf retain its moisture.
Some Other Scrumptious Southwest Recipes
- Chicken Enchilada Sliders
- Southwest Chicken Salad
- Easy Cheesy Southwest Breakfast Casserole
- Mexican Street Corn Dip
- One Pot Mexican Chicken
- 4-Ingredient Southwestern Lettuce Wraps
*This post was originally posted on 10/16/2013
- 1 tablespoon vegetable oil
- ¼ cup yellow onion peeled and chopped
- 1 cup long grain rice
- 1 tablespoon garlic minced
- 14.5 ounces beef broth
- 15 ounces canned black beans rinsed and drained
- 2 pounds ground turkey
- 1 cup canned whole-kernel corn drained
- ½ cup picante sauce
- ¼ cup tortilla chips crushed
- 1 teaspoon taco seasoning
- 1 ½ cups Mexican cheese blend shredded
- Sour cream
- Tomato diced
- Cilantro chopped
- Avocado Pitted and diced
- Jalapeno sliced
- Lime wedges
- Add the oil to a medium saucepan and place it over medium heat. Once hot, add the onion and cook for 5 minutes until tender.
- Stir in the rice and garlic. Cook for 5 minutes, stirring often, until the rice is toasted and has a slightly nutty smell.
- Pour in the beef broth. Bring to a boil. Then, reduce the heat to low, cover the pot, and cook for 15 minutes until the rice is tender.
- Uncover the rice and stir in black beans. Set aside to cool slightly, about 20 minutes.
- Preheat your oven to 350 degrees F. Line two loaf pans (or a 9-inch x 13-inch baking dish) with parchment paper. Set aside.
- In a large mixing bowl, combine the ground turkey, corn, picante sauce, crushed chips, and taco seasoning. Add the rice mixture and mix until evenly combined.
- Divide the turkey mixture between the two loaf pans and gently press the tops into an even layer.
- Bake for 1 hour and 5 minutes. Then, sprinkle half the cheese on top of each meatloaf. Return to the oven and cook for another 10-15 minutes until the cheese is melted and an instant-read thermometer inserted near the center of the loaf registers 165 degrees F.
- Take the meatloaves out of the oven and let them rest for 10 minutes.
- Cut the meatloaf into slices, then plate them with your chosen side dishes. Top the meatloaf with sour cream, tomatoes, cilantro, jalapeno, and/or avocado if desired. You can serve some lime wedges for squeezing on the side too. Serve warm.
- Nutritional information is for the meatloves only and does not include optional toppings.
- I usually cut each meatloaf into 6 slices. If you’re using a 9×13 dish the slices will be much wider. I recommend cutting down the center lengthwise first and then into slices.