Ingredients:

  • 1.5 lb (680 g) ground turkey (93% lean recommended)
  • 1 small yellow onion, finely diced (about 1 cup / 150 g)
  • 2 cloves garlic, minced (about 6 g)
  • 1 tbsp olive oil (15 ml)
  • 1/2 cup plain breadcrumbs (60 g) — panko or regular
  • 1/3 cup milk (80 ml) — whole or 2%
  • 1 large egg, beaten (50 g)
  • 1/2 cup shredded Mexican-blend cheese or cheddar (about 56 g)
  • 2 tbsp chopped fresh cilantro (optional) (8 g)
  • 1 tsp ground cumin (2 g)
  • 1 tsp chili powder (2–3 g)
  • 1/2 tsp dried oregano (1 g)
  • 1 tsp kosher salt (or 3/4 tsp table salt) (5–6 g)
  • 1/2 tsp black pepper (1 g)
  • 1/4 tsp smoked paprika (optional) (0.5 g)
  • 1/4 tsp crushed red pepper flakes (optional, for heat) (0.5 g)
  • 3/4 cup red enchilada sauce, store-bought or homemade (180 ml)
  • 1/2 cup shredded Mexican-blend or cheddar cheese (56 g) for topping
  • Sliced green onions or extra cilantro (optional, for garnish)
  • Lime wedges (optional)
  • Thinly sliced pickled jalapeños (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly oil or line an 8.5 x 4.5 inch loaf pan, or prepare a rimmed baking sheet if shaping freeform.
  2. Heat 1 tbsp olive oil in a small skillet over medium heat. Sauté the diced onion until translucent and just beginning to brown, about 3–5 minutes. Add garlic and cook 30–45 seconds until fragrant. Remove from heat and let cool slightly.
  3. In a small bowl, combine breadcrumbs and milk; let sit 2–3 minutes until absorbed.
  4. In a large bowl, combine ground turkey, sautéed onion and garlic, soaked breadcrumbs, beaten egg, 1/2 cup shredded cheese, cilantro (if using), cumin, chili powder, oregano, smoked paprika, red pepper flakes, salt, and pepper. Mix gently with clean hands or a spatula until just combined—do not overwork.
  5. Transfer mixture to the prepared loaf pan and press evenly, or shape into a compact loaf on a rimmed baking sheet. Optional: chill in the refrigerator 10–15 minutes to firm for cleaner slices.
  6. Spoon 3/4 cup enchilada sauce over the top of the loaf, spreading to coat; reserve a little for serving if desired. Sprinkle the remaining 1/2 cup shredded cheese evenly on top.
  7. Bake at 375°F (190°C) for 45–55 minutes, starting to check internal temperature at about 40 minutes. Bake until the center reaches 165°F (74°C). If the top browns too quickly, tent loosely with foil.
  8. Remove from oven and let the meatloaf rest in the pan on a cooling rack for 10–15 minutes to allow juices to redistribute. Optional: broil 1–2 minutes at the end to crisp the cheese, watching closely.
  9. Run a thin spatula around the loaf, invert or lift out, and slice into 6–8 pieces. Garnish with sliced green onions, extra cilantro, and lime wedges. Serve with extra enchilada sauce if desired.