Chipotle BBQ Turkey Mini Meatloaves
- Level: Easy
- Yield: 4 to 6 servings
- Total: 1 hr 10 min
- Prep: 30 min
- Cook: 40 min
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)
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
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
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. 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.