Tex-Mex Crockpot Turkey Meatloaf Recipe
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Crockpot turkey meatloaf is pure comfort food. It’s a Tex-Mex take on the classic meatloaf, made with lean ground turkey, bell pepper, onion, chili powder, cumin and cheddar, then topped with fresh tomato salsa. The chili powder and jalapeño add some heat, and the cool salsa and melted cheese balance it out.
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Most turkey meatloaf recipes call for eggs and breadcrumbs to hold it together. I rarely use them. In this one, the cheddar and a little of the salsa bind the loaf as it cooks, and the peppers and onion keep it moist. I’m a less-is-better cook; if an ingredient isn’t needed, why use it? If you feel you must add binders, add 1 egg and 1/4 cup of breadcrumbs while mixing the meatloaf.
Recipe Highlights
- No eggs or breadcrumbs: cheese and salsa hold it together, so it’s naturally gluten-free.
- Main ingredients: ground turkey, bell pepper, onion, cheddar, chili powder, cumin and a fresh tomato salsa.
- Hands-off easy dinner: mix it in the morning or the night before, then cook it for about 4 hours on low.
- Leftover versatility: turn them into lettuce cups, nachos or a quick taco soup.
Ingredient Notes
- Ground turkey: A mix of light and dark meat is best for meatloaf. You can also use just turkey breast too.
- Bell pepper: Any color works.
- Tomatoes: Fresh, diced, or low-sodium canned.
- Chili powder: Standard or ancho chili powder are good choices. For a smoky flavor, use chipotle chili powder.
- Cheddar: I like sharp cheddar cheese, but you can also use a mild version. Shred it yourself so it melts better. You’ll use half in the loaf and half on top.
- Jalapeño: For a milder version, adjust to taste or leave it out.
How to Make Crockpot Turkey Meatloaf
- Prep: Chop or dice the bell pepper, onion, cilantro, jalapeño and tomatoes (if using fresh). Shred the cheese. Lightly coat the slow cooker with oil or cooking spray, or line it with parchment paper.
- Make the salsa: In a small bowl, combine the tomatoes, half the diced onion, the cilantro and the jalapeño. Set aside.
- Mix the loaf: In a medium bowl, combine the turkey, bell pepper, remaining onion, 1/4 cup of the salsa, chili powder, cumin and 1/4 cup of the cheddar. Mix until just combined (overmixing makes it tough) and shape into a compact loaf.
- Cook: Place the loaf in the slow cooker and cook on low for about 4 hours, until it reaches 165°F. Cook times vary by slow cooker, so check early the first time.
- Top: Spoon the remaining salsa over the meatloaf and sprinkle with the remaining 1/4 cup cheddar. Cover for a few minutes until the cheese melts.
How to Make Turkey Meatloaf in the Oven
Mix and shape the loaf the same way, then place it in a baking pan or loaf pan. Bake at 375°F for 45 to 50 minutes, until it reaches 165°F. Add the salsa and cheese topping at the end and return it to the oven for a few minutes to melt the cheese.
Looking for a spicy and quick meatloaf? Try this buffalo chicken meatloaf!
Craving more easy ground turkey ideas? Don’t miss my complete guide to ground turkey recipes—it’s packed with simple, flavorful dinners for every night of the week. Check them out here.
Make It Your Way
This one is easy to change up to add variety to your dinners. Try the recipe as is, then next week make a different version.
- Protein: Use the same amount of lean ground beef or chicken in place of the turkey.
- Vegetables: Fold in mushrooms or shredded zucchini.
- Sauce/Flavor: For more heat, add 1/4 to 1/2 teaspoon red pepper flakes. For an Italian version, skip the jalapeño, chili powder and cumin, and add 1 clove chopped garlic and 2 teaspoons Italian seasoning. Swap the cheddar for grated Parmesan.
- Finish: Skip the salsa and brush on BBQ sauce, or a mix of ketchup, brown sugar and a dash of Worcestershire, during the last 15 minutes of cooking.
Serving Suggestions
Serve this meatloaf with your favorite side dishes such as green beans, roasted Brussels sprouts, baked potatoes, or mashed potatoes.
How to Store Leftover Turkey Meatloaf
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or a 325°F oven until warm.
Freezer tips: Meatloaf is very freezer-friendly. Here’s how to do it: freeze slices on a baking sheet, then move them to a freezer bag for up to 3 months. Reheat from frozen in the microwave, or thaw overnight in the fridge and warm in the oven.
Tasty Leftover Ideas
Street-style lettuce cups – Use butter lettuce or romaine lettuce leaves and fill with warmed, crumbled meatloaf, corn, diced cucumber, cilantro and a squeeze of lime. Finish with hot sauce or salsa.
Turkey meatloaf nachos – Crumble up a slice or two of leftover meatloaf and arrange it over nacho chips, add some black beans and top it with shredded cheese. Place it under the broiler until the cheese melts and the turkey is heated through.
Taco soup shortcut – Simmer crumbled meatloaf with low-sodium broth, diced tomatoes, corn, black beans and a pinch of cumin. Serve topped with crushed chips and cilantro.
Want more dinners you can start in the morning and forget about? Here are more slow cooker slow cooker recipes.
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Tex-Mex Slow Cooker Turkey Meatloaf
Equipment
Ingredients
- Olive Oil or Cooking Spray
- 1 Pound Ground Turkey
- 3/4 Cup Bell Pepper Chopped
- 3/4 Cup Chopped Onion
- 1 Tablespoon Chili Powder
- 1/4 Teaspoon Ground Cumin
- 1 Tablespoon Cilantro Chopped
- 1/2 Cup Cheddar Cheese Shredded divided: 1/4 cup for the loaf and 1/4 cup for the topping.
- 1 Cup Diced Tomatoes Fresh or low-sodium canned
- 1 Jalapeño Pepper Chopped
Instructions
- Prepare the ingredients: Chop the peppers, onions, cilantro and tomatoes if you are using fresh. Measure the chili powder and ground cumin; shred the cheese. Coat a slow cooker with olive oil or avocado oil spray.
- Make a quick salsa: In a small bowl, mix the diced tomatoes, half of the onions, cilantro and the chopped jalapeño pepper together and set aside.
- In a medium mixing bowl combine the turkey, bell peppers, the remaining onions and 1/4 cup of salsa, chili powder, ground cumin and 1/4 cup of cheese together. Form the meat mixture into a small loaf.
- Carefully place the loaf into a prepared slow cooker. Set the heat to low and cook for 4 hours or until the internal temperature has reached at least 165 degrees F.
- Once the meatloaf is cooked, pour the remaining salsa mixture over the top of the meatloaf and sprinkle with the remaining 1/4 cup of cheese. Cover for a few minutes to allow the cheese to melt.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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