Spiced Turkey Meatloaves with Creamy Queso and Fresh Salsa

Give your weeknight dinner a Tex-Mex twist with these juicy spiced turkey meatloaves. Topped with a creamy queso blanco sauce and a bright tomato salsa, they’re served alongside tender roasted green beans and carrots for a colorful, satisfying meal.

This recipe comes together quickly on a single sheet pan, making cleanup a breeze. The combination of warm spices, tangy salsa and rich queso will have everyone asking for seconds.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

3 ounce Queso BlancoView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry all produce. Trim, peel and cut carrot diagonally into 1/2-inch-thick pieces. Trim green beans if needed. Dice tomato into 1/2-inch pieces. Thinly slice scallions, separating whites and greens. Quarter lime.
2. In a large bowl, gently combine ground turkey, scallion whites, panko, half the fajita spice blend (use all for 4 servings), salt (3/4 tsp for 2, 1 1/2 tsp for 4) and pepper. Form into two 1-inch-thick loaves (four for 4 servings). Place on one side of a baking sheet.
3. Toss carrot pieces on the other side of the baking sheet with a drizzle of oil, salt and pepper. Roast on top rack for 5 minutes. Then add green beans to the sheet, toss with oil, salt and pepper and return to oven. Roast 12-15 minutes more, until veggies are tender and meatloaves are cooked through.
4. While meatloaves and veggies roast, make salsa: In a small bowl, combine diced tomato, scallion greens and juice from two lime wedges (four for 4 servings). Season with salt and pepper.
5. In the last few minutes of roasting, place queso blanco in a medium microwave-safe bowl. Stir in 1 tbsp water (2 tbsp for 4 servings). Cover tightly with plastic wrap and microwave until warmed, 30-45 seconds.
6. Divide meatloaves and roasted veggies between plates. Spoon queso blanco over meatloaves, then top with salsa (drain excess liquid first). Serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use ground beef instead of turkey?

Yes, ground beef works well in this recipe. Just note that cooking time may vary slightly.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I make the salsa ahead of time?

Absolutely! The salsa can be made up to a day in advance and stored in the fridge. Add the lime juice just before serving for maximum freshness.