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meatloaf

Enchilada Turkey Meatloaf with Cauliflower Cashew Queso

PREP TIME 10 minutes
COOK TIME 1 hour
TOTAL TIME 1 hour 10 minutes
SERVINGS 6

INGREDIENTS

  • 1.5 lbs ground turkey or ground meat of choice
  • 1/4 cup diced onion
  • 1/4 cup diced bell pepper
  • 2 cloves garlic minced
  • 1/2 tsp salt
  • 1 egg
  • 1 tsp paprika
  • 1/3 cup almond meal

For Enchilada Sauce:

  • 1 8 oz can crushed tomatoes
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 clove garlic minced
  • ¼ tsp salt
  • ¼ cup chicken broth

For Queso:

  • 2 cups cauliflower florets, steamed until soft
  • 1/4 cup raw cashews soaked in warm water for at least 1 hour
  • 2 tbsp almond milk
  • 1/4 cup nutritional yeast
  • 1/4 tsp turmeric
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt

INSTRUCTIONS

  1. Before cooking, make sure you’ve soaked (and then drained) your cashews for at least one hour.
  2. To make enchilada sauce, mix all ingredients in a small bowl until thoroughly combined.
  3. Line a 9x5 loafpan with parchment paper and preheat oven to 350 F.
  4. In a large bowl, mix together ground meat, onion, bell pepper, garlic, almond flour, salt, egg, and paprika. Mix all of the ingredients until completely combined. Press mixture into the lined loaf pan, and smother the top with the enchilada sauce. Use a spatula to make a little room on the sides of the meatloaf, and coat them with the sauce as well.

  5. Bake for 75 minutes, or until the meatloaf is completely cooked throughout.

  6. While the meatloaf cooks, make the queso. Combine steamed cauliflower, cashews, nutritional yeast, turmeric, and salt in a food processor. Blend until very smooth, adding additional almond milk as needed.
  7. Remove the cooked meatloaf from the pan and pour the cashew queso on top. Top with cilantro and enjoy!