Easy Turkey Taco Meatloaf

Really lean poultry like chicken and turkey tends to dry out when it cooks. That’s why a chicken thigh is more flavorful and juicy then say a chicken breast.

Them’s just the facts.

But for this turkey meatloaf we’re adding some ingredients like diced tomatoes, shredded cheese and eggs to keep this meatloaf juicy. And to make this meatloaf recipe a taco flavored meatloaf, we’re going to be adding in some taco seasoning too!

I really prefer making meatloaf free form on a baking sheet. That way any excess grease can drain away form the meat and onto the sheet pan.

And the edges get crispier – AND the glaze caramelizes more. So those are my answers. There are reasons that you might want to put your meatloaf into a loaf pan though.

Servings: 8

2 pounds ground turkey, 93% lean

3 cups shredded cheddar cheese

½ cup bread crumbs

1 15 oz. can petite diced tomatoes, drained

½ cup chopped onion

2 teaspoons salt

1 teaspoon cumin

2 ½ tablespoons taco seasoning

2 eggs, beaten

1 cup mild taco sauce, plus more for serving

Crushed tortilla chips (optional)

Preheat the oven to 400 degrees.

Line a baking sheet with parchment paper and set aside.

Add the turkey, cheese, bread crumbs, tomatoes, onion, salt cumin, taco seasoning and eggs to a large bowl and mix well until all the ingredients are combined.

Place the meatloaf onto the prepared baking sheet and form into a long, rectangular shape. You want it to be about 2″ high, by 9″ long and 5″ wide. Just approximately so the meatloaf cooks properly.

Brush with half of the taco sauce and bake for 45 minutes..

Remove the meatloaf from the oven, baste with the rest of the taco sauce and return to the oven for another 15 minutes.

Garnish with crushed tortilla chips (optional)

Slice and serve.

You can use spicy taco sauce too if you like the heat!

Servings: 8

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