Wednesday, March 26, 2014

Turkey Meatloaf with Chipotle Glaze

I just developed a major crush on SIRIouslyDelicious, a food blog written by Carson Daly's other half, Siri Pinter.  She's witty, funny, and says it like it is with awesome recipes for every occasion. 

Tonight I made two versions of her Turkey Meatloaf with Chipotle Glaze, one with and without the adobo sauce so my kids could enjoy it as well.  Both were seriously delicious and since they're packed with zucchini, onion, and sweet potato, they're healthy too. What more could a girl ask for? They will definitely become part of my weeknight staples. 

Recipe after the jump:

Mini Turkey Meatloaf with Chipotle Glaze:
Servings: about 11-12 mini meatloaves

1 tbsp canola oil
1/2 cup chopped onion
2 cups grated sweet potato (about 1 medium sweet potato)
1 cup grated zucchini (about 1 medium zucchini)
1 lb ground turkey
1 large egg
1 tsp kosher salt
1/4 tsp freshly ground black pepper
3/4 cup quick-cooking oats
2 tsp adobo sauce (from 1 can chipotles in adobo)

1/3 cup ketchup
1 tbsp honey
1/2 tsp adobo sauce

Preheat the oven to 350 degrees.

In a large saucepan, warm oil over medium-high heat.  Add onion, sweet potato and zucchini to the pan, stirring and sauteing until the vegetables have softened, about 6 minutes.  Remove from heat, and let cool for a few minutes.  Meanwhile, in a large bowl, add turkey, egg, salt, pepper, oats and adobo sauce, stirring to combine.  Coat an a muffin tin with cooking spray and pack meat mixture into each muffin cup.  Bake for 10 minutes.

Meanwhile in a small bowl, combine ketchup, honey, and adobo sauce.  Top the mini meatloaves with 2 teaspoons of glaze, and continue to cook 5 additional minutes.  Remove from oven, let cool a few minutes and serve.  If needed, use a knife to go around the edges of each meatloaf to remove from the muffin pan.

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