| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- EVOO, for brushing
- 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
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 744 |
| Total Fat | 38 g |
| Saturated Fat | 13 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 6 g |
| Sugar | 24 g |
| Protein | 46 g |
| Cholesterol | 198 mg |
| Sodium | 1173 mg |
Reviews
Easy and so super yummy. I love anything with cute individually-sized portions, and I absolutely love little muffin pan dinners. These were very flavorful and delicious. Kids loved them, too!
I have made this recipe dozens of times, both in muffin tins and as a whole meatloaf. I can’t get enough of it and it is requested by friends. I have started putting cubed cheese in all of my meatloaves. I generally don’t have stuffing cubes so I use my fresh bread crumbs that I keep in the freezer and omit the chicken stock. To say it’s a keeper doesn’t ever cover it!
Very tasty! I love the mix of cilantro and chipolte. Be sure to use the sheet pan under the muffin tin or you will have a big mess in your oven.
These were really good and the texture was perfect. The sauce was a little hot for the kids, but I just put ketchup on theirs. More sauce for the grown ups!
These had great flavor – including the leftovers a couple of days later. I poured half the BBQ sauce in a separate dish before brushing it on the raw meatloaves – so I could use the extra with leftovers. Make sure you put the baking sheet under the muffin tin as directed – it really drips over the sides while baking! A keeper…
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.
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.
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.
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.
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!