Lately I’ve been in such an anti-social funk. I blame pregnancy.
All I want to do is work on content during the day, rest at night and then do it all over again. I haven’t been in the mood to go out to dinner either, so I’ve been carefully planning out healthy meals that make me, Tony and the babe feel good.
Somehow I always seem to come back to this recipe for yummy BBQ turkey meatloaf.
Truthfully, this BBQ turkey meatloaf has been a staple in our house for a while. I first made it back in 2017 and since then it’s one of Tony’s most requested dinners, along with my homemade turkey sloppy joes.
One of the reasons we love this recipe so much is because it’s easy, healthy and we always seem to have the ingredients on hand. Likely because I anticipate Tony asking for it.
What’s in this BBQ turkey meatloaf?
This healthy BBQ turkey meatloaf is made with just a handful of ingredients that you probably already have in your cupboard or fridge. Just mix it all in one bowl, take of the meat mixture and spread it out on a pan, top with cheese, then cover and seal with the remaining uncooked meat mixture. Glaze with BBQ sauce, then bake until perfectly juicy and cheesy! Easy, right?
Here are the ingredients you’ll need:
- Olive oil
- Sweet potato
- Lean ground turkey
- Panko breadcrumbs (or gluten free breadcrumbs)
- BBQ sauce (I love Stubb’s spicy BBQ sauce)
- Cumin, Cayenne
- Salt and Pepper
- Cheddar cheese
Sweet potato in meatloaf
You might be wondering how sweet potato tastes in meatloaf — and the answer is: FANTASTIC! It adds moisture, texture and both vitamin A & fiber. Don’t worry though, if you don’t like sweet potato, you can skip it completely as the meatloaf will still be delicious without it.
Stuff it with cheese!
Meatloaf stuffed with cheese?! Yes please. The ooey-gooey melty cheese is one of my favorite part about this meatloaf. We enjoy sharp cheddar the most, but feel free to use any cheese you’d like: pepper jack, monterey jack, fontina, colby jack, the list goes on!
What to pair this meatloaf with:
How to freeze homemade turkey meatloaf
Freeze unbaked meatloaf: simply shape the meatloaf, wrap it will with plastic wrap and a layer of tinfoil and place it in the freezer for up to 3 months. To cook from frozen, let the meatloaf thaw in the refrigerator before baking as directed.
Freeze baked meatloaf: bake as directed and let the meatloaf cool completely. Then wrap it well and freeze it for up to 3 months. To reheat it simply let it thaw in the refrigerator, remove the wrapping and then bake as directed until heated through.
Can you guys just trust me when I say you need this BBQ turkey meatloaf in your life?! Okay good, then put it on your menu for this week and enjoy. xo!
If you make it, I’d love to see you upload it to Instagram and tag #ambitiouskitchen. Also, don’t forget to leave a comment below & rating the recipe to let me know how you liked it. xo!
Cheddar-Stuffed Sweet Potato BBQ Turkey Meatloaf
- 1 teaspoon olive oil
- 1 small sweet potato, shredded (about 3/4 cup shredded sweet potato)
- 1 pound lean ground turkey (94%)
- 1 small white onion, finely diced
- 2 cloves garlic, minced
- 1 egg, slightly beaten
- 1/2 cup italian style panko breadcrumbs (or use gluten free breadcrumbs)
- 2 tablespoons low sugar bbq sauce (I like Stubb’s)
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper (if you like heat)
- 1/2 teaspoon fresh cracked black pepper
- 3/4 teaspoon salt
- 2 oz sliced sharp cheddar cheese (or ½ cup shredded cheddar)
- For the topping:
- 1/3 cup low sugar bbq sauce
- Optional: Cilantro, for garnish
Preheat oven to 375 degrees F. Line large baking sheet with parchment paper.
Place a medium skillet over medium heat. Add in olive oil and sweet potato shreds; sauce for about 5 minutes. Set aside to cool for a few minutes.
In a large bowl combine turkey, onion, sweet potato shreds, garlic, egg, breadcrumbs, 2 tablespoons bbq sauce, spices, and salt and pepper. Use your hands or a large spoon to mix until well combined. I find that it's much easier to combine the ingredients if you use your hands.
Place half of meat mixture on foil-lined pan and shape into a 10x4 inch rectangle. Top with cheddar evenly, leaving about an 1/2 inch of room on the sides. Top with the remaining meat mixture, enclosing the cheese completely and sealing the sides/edges together.
Spread half of the bbq sauce on top of the meat loaf, reserve other half for brushing on when meatloaf is finished baking.
Bake meatloaf for 50 minutes to 1 hour or until meat thermometer reads 160 degrees F. Top with remaining sauce and allow to cool for 5 minutes before cutting into 4 slices. Top with cilantro and serve with sweet potato fries or a side salad.
Feel free to use any cheese you'd like: pepper jack, monterey jack, fontina, colby jack, the list goes on!