Cheesy BBQ Turkey Meatloaf
Meatloaf may not be the prettiest dish in all the land, nor does it even sound that great, but boy is it absolutely delicious. I have made many renditions over the years, and I tend to change things up every time I make it depending on what meat I have and if I’m in the mood to switch things up.
The first time I made this rendition, I baked it in a loaf pan, the traditional way. And it was absolutely delicious. This time, I made them into mini loaves in a muffin tin, and they were equally delicious. So, I decided to include both versions in the recipe below!
If you have kiddos at home (or are like me and enjoy mini food) or you want dinner to be on the table a bit quicker, try the mini version. If you like having one loaf and aren’t in a hurry, go for the original. They are both super tasty, packed with lean protein and lots of flavor. Plus, I even toss a handful of shredded veggies in there to amp up the nutrition.
But, I still serve these up with a green salad or roasted veggies to make a complete meal, and everyone is happy.
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Cheesy BBQ Turkey Meatloaf
- Prep Time: 10 mins
- Cook Time: 18-45 mins
- Total Time: 28-55 mins
- Yield: Serves 8 (1 slice from loaf or 2 minis) 1x
- Category: Entree
- Method: Oven
Description
Easy turkey meatloaves made in a muffin tin or loaf pan.
Ingredients
- 2 pounds ground turkey
- 1 large egg
- 1 cup Panko breadcrumbs or quick oats
- 1 cup grated carrot or zucchini
- 3–4 cloves garlic, peeled and minced
- 2 tablespoons minced onion
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon Worcestershire sauce
- 1 ½ teaspoons kosher or sea salt
- ½ teaspoon ground black pepper
- ½ cup shredded cheddar cheese
- ¼ cup barbeque sauce
Instructions
To make in a loaf pan:
- Preheat the oven to 350 degrees. Coat a loaf pan with cooking spray. Set aside.
- In a large bowl mix together the turkey, egg, breadcrumbs or oats, grated carrot or zucchini, garlic, onion, Dijon, olive oil, Worcestershire sauce, salt and black pepper until thoroughly combined.
- Transfer half of the mixture to the greased loaf pan and spread into an even layer. Sprinkle the cheddar cheese in on top of the mixture, then transfer the remaining turkey mixture to the loaf pan and spread into an even layer. Use a spoon to spread the barbeque sauce on top. Bake 35-45 minutes or until the meatloaf pulls away from the sides and is set.
- Let sit 5 minutes, then slice and serve.
To make mini meatloaves:
- Preheat the oven to 350 degrees. Coat 2 muffin tins with cooking spray. Set aside.
- In a large bowl mix together the turkey, egg, breadcrumbs or oats, grated carrot or zucchini, garlic, onion, Dijon, olive oil, Worcestershire sauce, salt and black pepper until thoroughly combined.
- Spoon mixture into the muffin tin wells, filling ¾ of the way full. Sprinkle shredded cheddar cheese on each and then spoon BBQ sauce on top of each. Bake 18-22 minutes or until the loaves pull away from the sides and are set.
- Let sit 5 minutes, then remove from the muffin tin and serve.
Notes
Cooking Tip: Shred the carrots or zucchini finely.
Substitution Tip: Try almond flour instead of breadcrumbs or oats.
Serve with: Lightened-Up Potato Salad, roasted vegetables or a green salad
Nutrition
- Serving Size: 1/8 of recipe (1 loaf slice or 2 minis)
- Calories: 287
- Sugar: 3g
- Sodium: 275mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 110mg