Santa Fe Meatloaf

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Slow Cooker Santa Fe Meatloaf


Active Time 

20 Mins Total Time 5 Hours 30 Mins 

Yield Serves 6 (serving size: 2 slices) 


  • 1 1/2 pounds 93% lean ground turkey
  • 2/3 cup plus 2 Tbsp. mild red enchilada sauce, divided
  • 1/2 cup quick oats
  • 1/2 cup chopped green onions
  • 1/3 cup plus 1 Tbsp. fresh or frozen corn kernels, divided
  • 5 tablespoons canned unsalted black beans, rinsed, drained, and divided
  • 1/2 cup chopped fresh cilantro
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon onion powder
  • 1 (4-oz.) can mild chopped green chiles, drained well
  • 1 large egg, lightly beaten
  • 1 garlic clove, crushed or grated
  • 1 1/2 ounces preshredded Mexican cheese blend (about 1/3 cup)
  • 1 jalapeño, thinly sliced (optional)
  • Cilantro leaves (optional)

Nutritional Information

  • Calories 213
  • Fat 10g
  • Sat fat 3g
  • Unsatfat 6g
  • Protein 23g
  • Carbohydrate 13g
  • Fiber 2g
  • Sodium 607mg
  • Calcium 8% DV
  • Potassium 4% DV
  • Sugars 1g
  • Added sugars g

How to Make It

  1. Cut parchment paper to about 15 x 9 1/2 inches to form a sling to allow you to easily insert and remove the meatloaf from your slow cooker.


  1. Combine turkey, 2 tablespoons enchilada sauce, oats, onions, 1/3 cup corn, 1/4 cup black beans, chopped cilantro, cumin, salt, onion powder, chiles, egg, and garlic. Mix everything well using clean hands, and then shape into a 9- x 5-inch oval loaf flattened slightly on top. Place loaf onto prepared parchment paper; while holding edges of paper, carefully insert into a 5- to 6-quart slow cooker (make sure lid closes well without the paper getting in the way). Cover, and cook on low for 6 hours or high for 3 hours.


  1. Pull loaf out of slow cooker using parchment sling; set aside. Wipe parchment clean; drain liquid from bottom of slow cooker. Return loaf to slow cooker using parchment sling. Cover loaf with remaining 2/3 cup enchilada sauce, cheese, jalapeño (if using), remaining 1 tablespoon corn, and remaining 1 tablespoon black beans.


  1. Cover and cook on high until cheese is melted, about 10 minutes. Garnish with cilantro leaves, if desired. Pull loaf out of slow cooker; cut into 12 slices.
Jim Bohs