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Chipotle BBQ Turkey Mini Meatloaves

This meal in a muffin is made from ground turkey or chicken and topped with a scrumptious barbecue sauce. Serve with mashed sweet potatoes.


For the barbecue 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

For the 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)
  • 1 round tablespoon poultry seasoning
  • 2 teaspoons ground cumin
  • Kosher salt and freshly ground pepper
  • 1/2 small red bell pepper, finely chopped
  • 1/4 cup fresh cilantro or parsley, finely chopped
  • 6 thin scallions, finely chopped
  • 2 eggs
  • 1 brick extra-sharp yellow cheddar cheese (8 ounces), cut into small dice

For the mashed sweet potatoes:

  • 4 medium sweet potatoes
  • 1/2-2/3 cup chicken stock
  • 2 tablespoons fresh thyme, chopped
  • Juice of 1 small organic orange
  • Kosher salt and freshly ground pepper


Pre-heat the oven to 375°F. Brush a muffin tin (with 6 jumbo or 12 medium size cups) with EVOO.

For the barbecue 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 barbecue 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: 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°F oven for 30 minutes if refrigerated or 45 minutes if frozen.

Tip: When you bring home a whole can of chipotle chilies 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.

Rachael Ray