Mini Turkey Meatloaf

21 Mar

Ground turkey and ground chicken are two products I love cooking with. They’re perfect to put in sauces, lasagna, soups and tacos.  I have definitely made ground chicken meatloaf before but this time I used ground turkey. Also, because it is Lent, I did not want to make a huge loaf because the leftovers would really go to waste and for some reason I think if I had made a whole loaf vs. six cupcake sized loaves, there would have been leftover. It’s all about eating with your eyes first right? This only took 20 minutes at 400 degrees and then another 5 – 10 minutes at 425 (because I wanted to make sure it was cooked through).

What you need:

1 lb ground turkey (I only used 3/4 of the ground turkey and cooked the remaining 1/4 for future use)

1 egg, beaten

salt and pepper

BBQ Sauce

6 slices of bacon or turkey bacon (I used this)

1/4 cup of panko bread crumbs

1 medium red potato sliced thin

2 teaspoons of Italian seasoning or Herbs de Provence (optional)

6 count cupcake pan

meatloaf

Preheat the oven to 400 degrees. Combine all ingredients except for the BBQ sauce and the bacon. Don’t over mix the meat. Spray your cupcake pan with non-stick spray. At the bottom of each cupcake, I put one to two slices of red potato. Form six meatball shapes and put them in cupcake pan cups. Spoon BBQ sauce over the top of each meatloaf cupcake, just enough to coat. Don’t over sauce them. If you have extra potato, you can put it on top of the BBQ sauce. Top each meatloaf cupcake with some bacon. Bake at 400 for about 20 minutes. I checked the doneness of each and they were almost perfect so I turned the heat up to 425 and kept them in for another 10 minutes (you might notice the middle left meatloaf cupcake still looks a tid pink. This was taken before the 425). You want two things: crisp bacon and cooked through meatloaf cupcakes.

Serve hot with your favorite side! C’est si yum!

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