BBQ Ranch Turkey Mini-Meatloaves

BBQ Ranch Turkey Mini-Meatloaves

(adapted from Turkey Meatloaf)

Since I’ve been writing this blog, I’ve been inspired to change up old family favorites into something new and creative.  The reason I decided to do mini-meatloaves is because the last time we had regular meatloaf, I realized that we all want an end piece because of the crust.  Making them miniature lets everyone get a crust piece!  You can make these into 8, 10, or 12 mini-loaves.  I just did 8 because that was all I could fit on my pan.  Honestly, I just didn’t want to get another pan out of the drawer because my hands were already covered with raw turkey.  I was in too deep.

I really love vinegary BBQ sauce, like Carolina-style.  But I wouldn’t use that kind for this recipe.  Use a stickier, sweeter sauce that has a more ketchup-y consistency.  For the regular meatloaf, I use onion soup mix (because it’s a Lipton recipe).  I wanted to try ranch seasoning because who doesn’t love ranch seasoning?  That’s why I ended up sautéing an onion and adding less water than the traditional recipe called for.  You can serve this with whatever you want, but I’m a traditionalist, and I only ever serve meatloaf with mashed potatoes!

 

Total Time:  1 hour and 45 min

Makes:  8 to 10 mini loaves17353165_448200572185251_6021643315501300372_n

Difficulty Level:  Easy

 

Ingredients

2 T butter or olive oil

1 onion, diced very small

3 pounds ground turkey

5 T dry ranch seasoning

1 ¼ cup Italian seasoned breadcrumbs

3 eggs

¾ cup water

2 cups of your favorite BBQ sauce, divided

 

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Heat a butter or olive oil in medium sized skillet over medium-low heat. Add the diced onion.  Cook until very soft and translucent, about 10 minutes.
  3. Meanwhile add the turkey, ranch seasoning, breadcrumbs, eggs, water, and ¾ cup of the ketchup to a large mixing bowl.
  4. Use your hands to loosely toss everything together. You want everything to be well mixed, but don’t overwork the turkey, or else it won’t be as tender and juicy.
  5. On a half sheet pan, form the turkey mixture into 8-10 mini loaves.
  6. Spread the rest of the BBQ sauce evenly on top of each loaf.
  7. Bake for 50-70 minutes, or until the internal temperature has reached 165 degrees Fahrenheit.
  8. Let the meatloaves rest for 10 minutes before serving.

 

 

 

 

2 Comments

Comments are closed.