Chipotle BBQ Turkey Mini Meatloaves

Total Time:
1 hr 10 min
Prep:
30 min
Cook:
40 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • EVOO, for brushing
  • BBQ Sauce:
  • 1 cup organic ketchup
  • 2 tablespoons chipotle in adobo puree
  • 2 tablespoons dark amber maple syrup
  • 2 tablespoons dark brown sugar
  • 2 tablespoons cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 cloves garlic, finely chopped
  • Coarse black pepper
  • Meatloaves:
  • 1 1/2 cups seasoned stuffing cubes
  • 3/4 cup chicken stock
  • 2 pounds ground turkey (use a mix of light and dark meat)
  • 1 round tablespoon poultry seasoning
  • 2 teaspoons cumin
  • Kosher salt and freshly ground pepper
  • 1/2 small red bell pepper, finely chopped
  • 1/4 cup finely chopped fresh cilantro or parsley
  • 6 thin scallions, finely chopped
  • 2 eggs
  • One 8-ounce brick extra-sharp yellow Cheddar, cut into small dice
  • Mashed Sweet Potatoes:
  • 4 medium sweet potatoes
  • 1/2 to 2/3 cup chicken stock
  • 2 tablespoons chopped fresh thyme
  • Juice of 1 small organic orange
  • Kosher salt and freshly ground pepper
Directions
  • Preheat the oven to 375 degrees F. Brush a muffin pan (with 6 jumbo or 12 medium cups) with EVOO.

  • For the BBQ sauce: Combine the ketchup, chipotle puree, maple syrup, brown sugar, vinegar, Worcestershire sauce, garlic and pepper to taste in a small pot. Heat until the mixture starts to bubble, then reduce the heat to low and simmer until thickened, about 20 minutes, stirring occasionally.

  • For the meatloaves: Pulse the stuffing cubes in a food processor until crumbs form. Transfer to a bowl and moisten with chicken stock.

  • Combine the turkey, poultry seasoning, cumin and some salt and pepper in a large bowl. Add the moistened breadcrumbs, bell pepper, cilantro, scallions, eggs and cheese and mix gently to combine. Fill the muffin cups with the meatloaf mixture, mounding it a bit in the centers. Top with BBQ sauce. Place the pan on a baking sheet and bake for 40 minutes.

  • For the mashed sweet potatoes: While the meatloaves are cooking, peel and cube the sweet potatoes. Place in a pot and cover with water. Bring to a boil and cook until tender, then drain. Mash with the chicken stock, thyme, orange juice and salt and pepper to taste.

  • Serve the meatloaves with the mashed sweet potatoes.

Cook's Note: The meatloaves can be cooled and wrapped in foil for a make-ahead meal. Freeze for up to 1 month or refrigerate for up to 1 week. Reheat in a 350 degree F oven for 30 minutes if refrigerated or 45 minutes if frozen.

Tip: When you bring home a whole can of chipotle chiles in adobo sauce, seed the peppers and then puree them with the sauce in a food processor to make a smooth paste. Remove what you need and store the rest in a small plastic freezer bag (push the puree to the bottom of the bag to make a roll) in the freezer. The next time you need some, cut off about 1 inch of the puree for each tablespoon and return the rest to the freezer.


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