Honey-Barbecue Turkey Meatloaf
Honey-Barbecue Turkey Meatloaf
Honey-Barbecue Turkey Meatloaf
Honey-Barbecue Turkey Meatloaf

Honey-Barbecue Turkey Meatloaf

David Venable

We made this tangy, make-ahead meatloaf in a muffin pan so you could refrigerate or freeze your extra "muffins" for later.

Ingredients

  • 1/2 lb mushrooms
  • 1 medium-sized carrot
  • 1 cup finely chopped onion
  • 1 Tbsp vegetable oil
  • 2 tsp minced garlic
  • 1 cup panko bread crumbs
  • 1/3 cup milk
  • 1 tsp dried thyme
  • 1 Tbsp Worcestershire sauce
  • 3 Tbsp plus 1-1/2 cups honey-barbecue sauce, divided
  • 1-1/2 tsp kosher salt
  • 1 tsp ground black pepper
  • 2 large eggs, lightly beaten
  • 2 lbs ground turkey

Directions

Preheat the oven to 350°F. Spray a Texas-sized muffin pan with cooking spray, set aside.
Finely chop the mushrooms and carrots in a food processor. Set aside.
Cook the onion in the oil in a large skillet over medium-low heat. Stir occasionally for 5 minutes, or until softened. Add the garlic and cook for 1 minute. Add the chopped mushrooms and carrot. Cook, stirring occasionally, about 10 minutes, or until the liquid from the mushrooms has evaporated. Transfer the mushroom mixture to a large bowl and let the vegetables cool.
Meanwhile, combine the breadcrumbs and milk in another bowl. Let the mixture stand for 5 minutes and then spoon it in with the vegetables along with the thyme, Worcestershire, 3 Tbsp of barbecue sauce, salt, pepper, eggs, and turkey. Mix well.
Divide the mixture into 6 large balls and place them into the prepared muffin cups. Lightly press the mixture into the cups, keeping a domed top. Take a 1/2 cup of barbecue sauce and spread it evenly over the top of each muffin. Place the filled muffin pan on a baking sheet and place it on the middle rack of the oven. Bake for 45 minutes, or until the middle of each meatloaf has reached 165°F. Serve with the remaining barbecue sauce.

Cook's Notes

Be sure to individually wrap each "muffin" before freezing and label the package with the contents and date and try to use within 4 months. Thaw the muffins for about 24 hours in the fridge before baking.

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