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Melt-in-Your-Mouth Slow-Cooker Santa Fe Meatloaf

Melt-in-Your-Mouth Slow-Cooker Santa Fe Meatloaf

1 ½ lbs. lean ground turkey
2/3 c. plus 2 T. milk red enchilada sauce, divided
½ c. quick oats
½ c. chopped green onions
1/3 c. plus 1 T. fresh corn kernels, divided
6 T. canned black beans, rinsed, drained and divided
½ c. chopped fresh cilantro
2 t. ground cumin
Kosher salt, black pepper
1 t. onion powder
1 (4-oz.) can chopped green chiles, drained well
1 egg, lightly beaten
1 T. minced garlic
1/3 c. shredded Mexican cheese blend
1-2 fresh jalapeno, seeded and thinly sliced
Cilantro leaves, garnish

  1. Cut parchment paper to 15 x 9 1//2” to form a sling to allow you to easily insert and remove meatloaf from slow cooker.
  2. Combine turkey, 2 T. enchilada sauce, oats, onions, 1/3 c. corn, ¼ c. black beans, chopped cilantro, cumin, onion powder, chiles, egg, garlic, salt and pepper.
  3. With clean hands, mix well and shape into 9×5” oval loaf flattened slightly on top.
  4. Place loaf into parchment paper.
  5. While holding edges of paper, carefully insert into 6 quart slow cooker. Cover (make sure paper is inserted inside and not sticking out) and cook on LOW for 6 hours or on HIGH for 3 hours.
  6. Pull loaf out of cooker using the sling edges and set aside.
  7. Wipe parchment clean, drain liquid from bottom of slow cooker.
  8. Return loaf to cooker, still inside paper.
  9. Cover loaf with remaining enchilada sauce, cheese, jalapeno, remaining corn and black beans.
  10. Cover and cook on HIGH until cheese is melted, about 8-10 minutes.
  11. Garnish with cilantro leaves.
  12. Remove loaf and cut into 12 slices.
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