Photo: Chipotle BBQ Turkey Mini Meatloaves Recipe
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.
Notes
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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By Dfcarbo
Hoffman Estates, IL
on December 10, 2012
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I have made this twice now and my family loves it! I do modify because my son has a dairy and egg allergy so no cheese or eggs. I use an egg substitute. I also use panko bread crumbs. It's still yummy. But the best part is the bbq sauce. I now quadruple the recipe and keep it in a ketchup bottle in the fridge. It's all we eat! Yum.
By momxx4
Greenlawn, NY
on November 25, 2012
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I've made this a few times and my husband and I love it. It surprised me that he did because his favorite meal is meatloaf and mashed potatoes but he's a big beef fan. I watched the show when she made it and she used cubed pumpernickle bread, not stuffing cubes so that's what I do and it is great. Try the pumpernickle, it really works. I don't know why she did it in the show but it isn't listed that what in the recipe.
By myvanbud_7437656
San Jose, CA
on November 05, 2012
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I made these last night for Sunday dinner. They were delicious! I did make a few swap outs as I didn't have all of the ingredients and I didn't want to run to the store. I only had a pound of dark turkey meat, so I cut the recipe down by half; I didn't have any stuffing cubes; so I used 3/4 cup of panko with about a 1/4 cup of milk. I added the milk a little at a time, just to make sure I didn't over do it and have to add more panko. I just wanted to get the panko wet not flooded in milk. Didn't have the poultry seasoning, so I used "Trader Joes - 21 seasoning". They came put wonderful. Thanks Rachael for the tip on the left over adobo peppers and sauce. I puree the leftovers and rolled them up in wax paper put them in a freezer bag and now I have enough to make other dishes.
Read all 8 reviews