Place the turkey in a large bowl. Add the refried beans, egg, chili powder, cumin, panko bread crumbs, cheese and salt and pepper. Stir everything together, being careful not to overmix.
Press the meat loaf mixture into a small loaf pan, and set in the fridge, covered, for 10-15 minutes. [b]see note[/b]
Meanwhile, whisk together the enchilada sauce, crema mexicana and honey.
Remove the meat loaf from the fridge and pour the enchilada sauce over the top. We had some left over which we reserved for enchiladas later in the week.
Bake in a 350 degree oven for 50-60 minutes. Remove from the oven and allow to cool, tented with tinfoil for 10-15 minutes so the meat doesn't break apart when you are trying to remove that first piece.
If you cannot find Crema Mexicana (it's found in the cheese section) you may substitute sour cream.
Turkey Meatloaf Enchilada Style
Amount Per Serving (1 g)
Calories 347Calories from Fat 81
% Daily Value*
Saturated Fat 4g25%
Vitamin A 562IU11%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.