A flavorful twist on the classic meatloaf, combining the warmth of Mexican spices with the comfort of cornbread.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
Spray a broiler pan with non-stick cooking spray.
Using a broiler pan helps drain excess fat during cooking.
In a large mixing bowl, combine the ground turkey, cornbread stuffing mix, diced onion, chili powder, ground cumin, and diced green chili pepper.
Mix gently to avoid compacting the mixture, which can make the meatloaf dense.
Shape the mixture into a loaf and place it on the prepared broiler pan.
Wet your hands slightly to prevent the mixture from sticking while shaping.
Bake the meatloaf in the preheated oven for 1 hour.
Check the internal temperature to ensure it reaches 165°F (74°C).
Pour the enchilada sauce over the top of the meatloaf and bake for an additional 5 minutes.
This step adds a tangy and spicy glaze to the meatloaf.
Let the meatloaf rest for 5 minutes before slicing and serving.
Resting allows the juices to redistribute, making the meatloaf more tender.
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