1 small, finely chopped
4 oz, finely chopped
Uncooked 93% lean ground turkey
Canned chipotle peppers in adobo sauce
½ item(s), seeds removed, finely chopped
Whole wheat breadcrumbs
1 large, lightly beaten
⅓ cup(s), divided
Store-bought adobo sauce
- Preheat oven to 350°F. Coat 8-cup muffin tin with nonstick spray.
- In large nonstick skillet, heat oil over medium. Add onion and cook, stirring occasionally, until translucent, 3 minutes. Add mushrooms and cook, stirring frequently, until mushrooms are soft and pan is mostly dry, about 5 minutes. Let cool.
- In large bowl, mix turkey, chipotle pepper, breadcrumbs, milk, egg, chili powder, salt, 2 tbsp barbecue sauce, and onion and mushrooms. Scoop 1/3 cup turkey mixture into each muffin cup.
- In small bowl, mix adobo sauce and remaining barbecue sauce and brush over top of meatloaves. Bake until an instant-read thermometer inserted into center of meatloaf registers 165°F, 18 to 22 minutes. Let cool slightly before serving.
- Serving size: 1 meatloaf