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Categories:
ketchup puree maple syrup brown sugar cider vinegar Worcestershire sauce garlic black pepper cubes chicken stock ground turkey poultry seasoning cumin kosher salt red bell pepper fresh cilantro thin scallions eggs sweet potatoes chicken stock thyme orange kosher salt
Viewed: 8 - Published at: 4 years agoIngredients
- 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
Method
- 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.
