Enchilada Turkey Meatloaf

"Enchilada Turkey Meatloaf" lands at 26g of protein for 268 calories a serving, which makes it an easy way to hit a protein target on Ozempic, Wegovy, Mounjaro or Zepbound without overeating. It leans pungent and spicy, so save it for a day your stomach is settled rather than right after an injection.

Ingredients

• 1 1/2 pounds 93% ground turkey
• 1/2 cup quick oats (*check lables for gluten free)
• 2 tablespoons mild enchilada sauce
• 1/2 cup chopped scallions
• 1/3 cup corn kernels (fresh or frozen)
• 1/4 cup canned reduced-sodium black beans (rinsed and drained)
• 1/4 cup chopped cilantro (plus more for garnish)
• 4 ounce can mild chopped green chili (drained well)
• 1 clove crushed garlic
• 1 large egg (beaten)
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons ground cumin
• 1 teaspoon onion powder
• 2/3 cup mild enchilada sauce
• 1/3 cup Mexican cheese blend
• 1 jalapeño sliced thin (optional)

Method

1. 1Heat the oven to 350°F and lay a sheet of parchment over a sheet pan.
2. 2In a large bowl, add the ground turkey, oats, 2 tablespoons of the enchilada sauce, scallions, corn, beans, green chiles, garlic, egg, salt, cumin and onion powder.
3. 3Mix with clean hands until everything is evenly distributed, then mound it onto the sheet pan as an oval loaf with a flattened top so there's room for sauce and cheese later.
4. 4Bake for 55–60 minutes, until cooked through.
5. 5Take it out and spread the rest of the enchilada sauce over the top, followed by the cheese and jalapeño.
6. 6Return to the oven for 5–10 minutes, until the sauce is hot and the cheese has melted. Add cilantro if you like, then move to a board and cut into 12 slices.
7. 7Serve with extra sauce on the side if desired.

Tips for GLP-1 appetites

• Not the gentlest option on a rough stomach day — better suited to when appetite and digestion feel normal.
• Go lighter on the strong aromatics (garlic, onion, spice rub) if smells are a trigger right now.
• At 26g of protein a serving, this alone gets you a meaningful chunk of the way to a daily 80–120g protein target.