Santa Fe Crockpot Turkey Meatloaf
Happy fall friends! I know it’s not officially fall for a few more weeks but I am ready! I have my Crockpot out and fully operational. I have my crochet projects going, my scent-y candles out, and an extra layer wrapped around my shoulders in the mornings. The girls are back to school and fall sports. I’m savoring a little extra time to myself these first weeks before filling my schedule coaching for Kurbo Health. Take a deep breath and take in the change of seasons…unless you have allergies, in that case take a Claritin and then a big breath.
The inspiration for Santa Fe Crockpot Turkey Meatloaf comes from the September issue of Cooking Light. Click HERE for the recipe in Cooking Light magazine. First off please don’t think of this dish as a meatloaf! Call it something else if you prefer, especially when you’re telling your family what’s for dinner. I would describe it as a black bean/turkey burger topped with enchilada sauce and cheese. Slow Cooker Santa Fe Meatloaf is modern, light, and outta site! “This not your momma’s meatloaf!” – straight quote from Cooking Light magazine. I’d have to agree!
This recipe is an easy dinner solution for many reasons. The ingredients are ones we tend to have around – ground turkey, black beans and corn. It’s cooked in a slow cooker or Crockpot which means fewer dishes and less fuss at the end of the day. The house smells so good by afternoon as everyone trickles home from school and work. An added bonus of this particular Crockpot recipe is that it is super clean. There is a handy trick where you cradle the loaf in a sheet of parchment paper to transfer it in and out – the crockpot stays relatively clean!
Here’s a visual of the steps for making this tasty southwestern twist on meatloaf.
- Put everything in a big bowl –
2. Get your hands dirty and mash –
3. Form a cute little loaf and place on a sheet of parchment paper –
Lift the parchment paper cradling your little loaf into the Crockpot bed 🙂
Set the timer for 3 hours on High or (6 hours on Low)
Go play or work. Come back 10 minutes before you’re ready to eat/serve and top with enchilada sauce (yes I used canned) and light shredded cheese – lots of cheese please!
Take your meatloaf baby out of it’s crib –
Garnish with jalapenos or fresh avocado on a bed of greens or cabbage –
Just like it’s ancestor meatloaf, Santa Fe Meatloaf makes for good left overs too. I like to saving the extra enchilada sauce for the next day when I re-heat it up, yum!
How is OvenHug’s recipe for Santa Fe Crockpot Turkey Meatloaf different from Cooking Light’s version (“Slow Cooker Santa Fe Meatloaf“)? I use one pound ground turkey. The magazine’s recipe which calls for 1 1/2. Most stores sell ground turkey in 1 pound packs so just keeping it simpler. I add smoked paprika and grilled yellow onions. I also throw in some extra cheese.
What do you think? Will you be making meatloaf soon?
- 1 pound organic, lean ground turkey
- ⅔ cup plus 2 Tablespoons red enchilada sauce
- ⅓ cup old fashioned oats
- ⅓ cup chopped green onions or chives
- 1 small yellow onion, chopped
- ⅓ cup plus one Tablespoon corn, drained
- 5 Tablespoons black beans
- ½ cup chopped fresh cilantro
- 1½ teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 (4 oz. can) mild, chopped green chiles, drained
- 1 egg, lightly beaten
- 1 garlic clove, crushed (or one teaspoon minced)
- ½ cup shredded light cheese (plus more as desired)
- 1 jalapeno, thinly sliced, seeds removed (optional!)
- ½ fresh avocado, sliced
- cilantro leaves for garnish
- Trim parchment paper to about 15 by 9½. Parchment will act as a cradle for the loaf and help transfer it in and out of pot easily
- Add turkey, 2 Tablespoons enchilada sauce (save the rest for later,) oats, all onions, ⅓ cup of the corn, ¼ cup of the black bean, fresh cilantro, spices, chiles, egg, and garlic
- Mix and knead with hands
- Shape into a loaf
- Place loaf onto parchment paper sheet
- Transfer into Crockpot
- Set timer for 3 hours
- Pull loaf from Crockpot holding onto the sides of parchment paper to lift it out
- Dry/drain any liquid in bottom of Crockpot
- Return loaf to Crockpot using parchment paper cradle
- Pour ⅔ Cup enchilada sauce, 1 Tablespoon corn, 1 Tablespoon black beans over loaf
- Sprinkle with shredded cheese
- Cook on High another 10 minutes until cheese is melted
- Remove from Crockpot and transfer to serving dish
- Place jalapenos or sliced avocado on top of loaf
- Garnish with cilantro leaves
- Slice and serve
If you liked this recipe, you will love OvenHug’s Skinny Crockpot Chicken Enchiladas!