Chipotle BBQ Turkey Mini Meatloaves

Recipe courtesy of Rachael Ray

Show: Rachael Ray's Week in a Day

Episode: Fall in Love with Fall

Chipotle BBQ Turkey Mini Meatloaves

Name: Chipotle BBQ Turkey Mini Meatloaves
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H10M0.000S
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

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Level: Easy
Total: 1 hr 10 min

Prep: 30 min
Cook: 40 min

Yield: 4 to 6 servings

Level: Easy
Total: 1 hr 10 min

Prep: 30 min
Cook: 40 min

Yield: 4 to 6 servings

Ingredients

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

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 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

Directions

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.