BBQ Cheddar Turkey Meatloaf
An easy, flavorful, 1-bowl healthy meatloaf with ground turkey, cheddar cheese and BBQ sauce. Sure to be a family favorite!
Yield: 4 -6 servings
Ingredients
- 1 ¼ pounds lean ground turkey (I use 93% lean)
- 1 small yellow onion, finely chopped
- ½ cup plain breadcrumbs
- 1 large egg, beaten
- 1 cup grated sharp cheddar cheese
- ½ cup BBQ sauce, divided
- 1 cup packed fresh spinach leaves, chopped
- 1 (7 oz.) jar roasted red peppers, drained and cut into ¼-inch pieces
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400.
- Combine all ingredients, using only ¼ cup of the BBQ sauce. Mix well in a bowl. I like to get it going with a fork and then use my hands to avoid overmixing, which can make the meatloaf tough.
- Place the mixture onto a baking sheet and shape into an 8-inch long loaf.
- Top with remaining ¼ cup BBQ sauce. Spread it evenly around the top.
- Bake for 45 minutes.
- Transfer to a cutting board and let rest for 5-10 minutes before slicing and serving.
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Notes
Ground turkey: Lean ground turkey (the 93% lean kind) is my go-to for meatloaf. My package from the grocery store is usually 1.25 pounds, but I’ve also made this with a 1-pound package and that was fine, too. You could also substitute lean ground beef or use ground chicken if you prefer.
Onion: The onion needs to be finely chopped so it gets well incorporated into the meatloaf mixture. You don't want big chunks of onion.
Breadcrumbs: I use store-bought plain breadcrumbs for this recipe, but I think the Italian flavored ones would be fine to use as well.
BBQ sauce: Your favorite bottled BBQ sauce will be great here. You can do a more smoky kind if you prefer, but I don't recommend using a fruity or differently flavored sauce since we have plenty of other flavors in the meatloaf.
Spinach: This adds some color and a bit of extra veggies, but you can certainly skip if you aren't a fan.
Cheese: We tend to use a sharp white cheddar cheese, but your favorite cheddar will be great. Or try with mozzarella if you prefer!
Leftovers: Leftover meatloaf, once cooled, will keep in the refrigerator, in a covered container, for up to 5 days.
Freezing: You can also freeze the leftovers! I like to place the leftover meatloaf, sliced for easier portioning and reheating later, on a piece of aluminum foil and wrap it up. Then label and date the foil and freeze for up to 4-6 months. Thaw overnight in the refrigerator and then reheat.
Nutrition
Serving: 1serving | Calories: 456kcal | Carbohydrates: 19g | Protein: 38g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 827mg | Fiber: 2g | Sugar: 9g
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