Cheesy Mini Bbq Turkey Meatloaves Recipes

CHEESY MINI BBQ TURKEY MEATLOAVES

Steps:

• Heat oven to 425°F. Line cookie sheet with foil. Place ovenproof rack on foil; lightly grease rack.
• In large bowl, mix 1 lb ground turkey, 1 egg, 1/2 cup Progresso™ Italian style bread crumbs, 1 tablespoon barbecue sauce, 1/2 teaspoon garlic powder, 1 teaspoon dried parsley, and salt and pepper, to taste.
• Divide mixture into 6 equal parts. Shape each into mini football shape, and stuff with a cheese cube. Pinch seams closed completely.
• Place on rack. Brush mini meatloaves with 2 tablespoons barbecue sauce.
• Bake 20 to 25 minutes or until cooked through (at least 165°F).

COOKING LIGHT'S TURKEY MINI MEATLOAVES

Steps:

• Preheat oven to 350 degrees.
• Heat a small skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; saute 5 minutes or until slightly browned. Remove from heat; cool slightly.
• Combine onion, breadcrumbs, and next 7 ingredients (through egg white) in a large bowl.
• Stir in 2 tablespoons of the ketchup.
• Spoon about 1/2 cup of the meat mixture into each of 3 muffin cups coated with cooking spray; place muffin tin on a baking sheet. (This is necessary to keep the oven clean, as the juices of the meatloaves tend to bubble up out of the muffin cups and can drip on the floor of the oven.).
• Combine remaining 1 tablespoon ketchup with hot pepper sauce in a small bowl. Brush ketchup mixture over meat loaf tops.
• Bake at 350 for 30 minutes or until a thermometer registers 165 degrees.

CHIPOTLE BBQ TURKEY MINI MEATLOAVES

Steps:

• 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.

CHEESY MINI TURKEY MEATLOAVES

Steps:

• Preheat over to 375 degrees. Combine 1/4 cup of the ketchup, brown sugar and mustard in small bowl; set aside. Lightly spray 8x8 inch baking pan with cooking spray; set aside.
• Mix turkey, egg, soup mix, bread crumbs, cheese and the remaining ketchup in large bowl until well combines. Divide meat mixtue into 4 portions (about 1 cup each) and form into loaves. Arrange in prepared pan.
• Bake 30 minutes. Remove from oven and evenly top each loaf with ketchup mixture. Bake an additional 20 minutes or to an end temperature 165 degrees in the center. Cool 5 minutes before serving.
• * You can change up the mustard to take on a different taste. We have enjoyed this with spicy, honey or regular mustard. *

MINI TURKEY MEATLOAVES WITH BARBECUE SAUCE

Steps:

• Preheat oven to 450 degrees and brush a 12-muffin tin with olive oil.
• Put the ground turkey in a large bowl.
• Put onion, celery and green pepper in the food processor. Pulse until finely chopped and add to the bowl of meat.
• Add egg, breadcrumbs and steak seasoning to the bowl.
• Mix together the BBQ sauce, salsa and Worcestershire in a separate small bowl. Pour half the sauce mixture into the bowl with the meat.
• Mix the meatloaf together with your hands.
• Using an ice cream scoop, fill the muffin tin and top each loaf with the remaining sauce.
• Bake for 20 minutes.