Chipotle BBQ Turkey Mini Meatloaves

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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.

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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.

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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.

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I've tried a few of Rachel Ray's recipes which I have not loved... But this one is an absolute home run and now a staple in my arsenal!! I've now made it twice and it was even better the second time : I did omit the cheddar cheese as I have an allergy to dairy so I can only imagine how much tastier this would be with the cheddar in it. Super easy, very tasty and really moist turkey meatloaf. Watch out though - they can be addictive!! Great BBQ sauce too. A great make-ahead meal that reheats beautifully.

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Tasty and easy recipe!! Made it with mashed sweet potatoes and was a perfect combo! I think I filled my muffin cups too big though, as the cheese was melted all over. Don't overfill and it should be good!

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BBQ sauce was excellent. I did cut the amount of chiles by half. I thought it was still spicy enough. I made a double batch of the BBQ sauce and used some on leftover pork roast with pineapple. Made unbelievable pulled BBQ pork.
I made the turkey meatloaves with all the ingredients listed in the recipe. I used parsley instead of cilantro. I also did not have a large muffin pan, so I did form individual loaves and cook in a pirex dish. It worked out fine. I did not care for the flavor. I think that I did not care for the cumin in the mix. I gave it four stars because my husband enjoyed them a lot.

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These are delicious! I am eating them now! The only changes I made were that I used 1/2 yellow onion (diced in place of the scallions, and I used dried parsley instead of cilantro. Also, if you have never used chipotle in adobo sauce or don't like things REALLY spicy, add the chipotle in adobo in smaller amounts until you get to a level of hotness/spiciness you like. 2 tablespoons is a ALOT. I used 1 tbsp and even that is spicy! When you bake these, do what the instructions say and put the muffin tins on a baking sheet -- reason for this is that the fat will boil over from the meat and splatter all over your oven. You might have to bake these in batches (2 baking sheets will not fit in my oven on 1 rack at the same time. Also, use a meat thermometer instead of just taking them out after 40 minutes. Poultry should be at 180 degrees. My oven got them to well past this temperature in around 30 minutes. All in all, a great take on meatloaf, and something different!

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Great recipe! Super easy and tasty! Made an extra batch of the BBQ sauce for dipping. Yummy!!!!!!!