Smoky Meatloaf
5
Points®
Total time: 1 hr 5 min • Prep: 25 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
Serve this classic for lunch or dinner with sweet potato tots and broccoli slaw, as we did here. Meatloaf slices piled high with pickles and condiments also make great lunch box–worthy sandwiches. You can also make this as eight single-serve mini meatloaves. Just divide the meat among eight cups of a mini loaf pan, top with barbecue sauce, and bake until cooked through, about 20 minutes. Leftovers freeze well, for up to 3 months in an airtight container, and come in handy for quick sandwiches.
Ingredients
Cooking spray
8 spray(s)
Olive oil
1 tsp
Uncooked onion(s)
1 small
Cremini mushroom(s)
4 oz
Uncooked 93% lean ground turkey
1 pound(s)
Canned chipotle peppers in adobo sauce
0.5 item(s)
Whole wheat breadcrumbs
0.5 cup(s)
1% low fat milk
0.25 cup(s)
Egg(s)
1 large egg(s)
Chili powder
2 tsp
Table salt
1 tsp
Barbecue sauce
0.333 cup(s)
Store-bought adobo sauce
1 tsp
Instructions
1
Preheat oven to 400°F. Spray rimmed baking sheet with nonstick spray.
2
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.
3
In large bowl, mix turkey, chipotle pepper, breadcrumbs, milk, egg, chili powder, salt, 2 tbsp barbecue sauce, and onion and mushrooms. Transfer to prepared baking sheet and shape into 10-by-5-inch loaf, about 2½ inches thick.
4
In small bowl, mix adobo sauce and remaining barbecue sauce and brush over top of meatloaf. Bake until thermometer inserted into center of meatloaf registers 165°F, about 45 minutes. Let cool for 10 minutes before slicing into 8 pieces.
5
Serving size: 1 slice (or 1 mini meatloaf)
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