Barbecue Turkey Meatloaf Muffins
Any leftovers will reheat or freeze well. My kids also like the leftovers made into a meatloaf “burger” on a whole wheat roll. I like them with some lettuce, tomato, onion, and avocado piled on top!
Ingredients
- 1¼ pounds (20oz) ground turkey breast
- ½ a small to medium onion, cut into chunks (~4oz-115g)
- ½ a small to medium bell pepper, seeded and chopped (~3oz/85g; see notes)
- 1 large egg, beaten
- ¾ cup (67g) quick or old-fashioned oats (could substitute panko or crushed saltines if gluten-free recipe isn't needed)
- ½ tablespoon Montreal steak seasoning
- Kosher salt and black pepper
- ½ cup (128g) barbecue sauce
- ½ cup (132g) salsa (see notes)
- 2 teaspoons (10ml) Worcestershire sauce
- Optional: ¾ cup (3oz) shredded sharp cheddar, pepper Jack, or Mexican blend cheese
Instructions
- Preheat the oven to 425℉ and grease or line a 12-muffin tin.
- Place the ground turkey in a large mixing bowl.
- Place the onion and bell pepper in a food processor or mini chopper. Pulse until finely chopped (but not a paste), and then add to the ground turkey. Alternatively, you could finely chop the veggies by hand.
- Add the egg, oats, and steak seasoning to the bowl. I add ¼ to ½ teaspoon salt and a few grinds of the pepper mill too.
- In a small bowl, mix together the barbecue sauce, salsa, and Worcestershire sauce. Pour half the sauce mixture into the bowl with the turkey and stir to fully incorporate. Take care not to over-mix, which makes the mixture pasty.
- Using an ice cream scoop, evenly fill the muffin tins, lightly flatten with a fork, and top each loaf with the remaining sauce.
- Bake for 20 minutes or until cooked through and slightly browned on top. If using cheese, remove the pan from the oven, and switch to the broil setting. Top each muffin with a tablespoon of cheese (you can eyeball this) and then place under the broil for 1-2 minutes, watching closely so as not to burn, or until the cheese is melted and there are a few golden brown spots.
Notes
The pepper: A red pepper adds a sweeter note, while a green bell pepper injects a hit of bitterness. In either case, for best flavor and moisture level, stick to half a small to medium pepper, or a max of 3oz/85g. In a pinch, you could omit.
The salsa: I like a medium salsa for a hint of heat. If using mild salsa and a green bell pepper, I add ¼ teaspoon cayenne pepper. If using mild salsa and a red bell pepper, I add ½ teaspoon cayenne. Feel free to adjust to taste.
Prefer mini meatloaves? I sometimes shape the meat mixture into 6 mini meatloaves, in which case I bake for approximately 30 minutes and then top with about ½ cup (2oz) of shredded cheese. The mixture may seem wet, but this is ok and will ensure a tender result that isn't dry. These also lend well to advance prep. I often prepare and shape them earlier in the day and then loosely cover and refrigerate. In this case, I top with the reserved sauce prior to baking and let the loaves sit at room temperature while the oven preheats.
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