Chipotle BBQ Turkey Mini Meatloaves

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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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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


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


  1. Preheat the oven to 375 degrees F. Brush a muffin pan (with 6 jumbo or 12 medium cups) with EVOO. 
  2. 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. 
  3. For the meatloaves: Pulse the stuffing cubes in a food processor until crumbs form. Transfer to a bowl and moisten with chicken stock. 
  4. 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. 
  5. 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. 
  6. Serve the meatloaves with the mashed sweet potatoes.