Mini Turkey Meatloaves

Growing up, I dreaded the nights my mom made meatloaf, which thankfully wasn't very often.  I didn't like meatloaf until I was an adult.  In my gluten eating days, I tried it at Truffles on Hilton Head Island, which serves some wickedly delicious meatloaf. Then my mom started making an amazing turkey meatloaf.  I was a meatloaf convert!  

My husband bought antibiotic free, stress free (birds are treated well) turkey at Publix for our meatloaf.  

Tonight, I had to use 2 kinds of gluten free bread crumbs because I ran out of The Fresh Market brand, my new favorite.  

I am always looking for an excuse to use Guy Fieri's Bourbon Brown Sugar Barbeque Sauce.  This sauce is over the top amazing!  You can read more about it here, in my blog post about gluten free barbeque sauces. 

Trying something a little new tonight, we used our muffin pans plus 2 ramekins to make 14 mini meatloaves.  

I brushed them with more Guy Fieri Bourbon Brown Sugar BBQ sauce before putting them in the oven.  

30 minutes later, they were ready to eat, and the ones on our plates disappeared pretty quickly!  We have plenty of leftovers for tomorrow, and I was able to freeze 4 of them too.  

Mini Turkey Meatloaves

Ingredients

1 large sweet onion -- chopped

2 large red or orange bell peppers -- chopped

1 T olive oil

3 pounds of ground turkey

1 1/2 C gluten free bread crumbs

3 large eggs

1 tsp kosher salt

1 bottle of gluten free barbeque sauce

Directions

Preheat oven to 350 degrees.  Spray a muffin pan and 2 ramekins with cooking spray.  

In a large frying pan over medium heat, sauté the onion and pepper in olive oil until soft.  

Put the turkey in a large bowl, then add the bread crumbs, eggs, and salt, stirring to combine.  Add the vegetables and 1 1/4 cups of barbeque sauce.  Mix with your hands before filling your muffin pan and ramekins.  

Brush more barbeque sauce on top of each mini meatloaf and bake for 30 minutes.  

Optional -- Add a little more barbeque sauce before serving.  

Recipe Notes

My family usually cooks their turkey meatloaf on the grill.  We buy a disposable aluminum foil pan and cook it over indirect heat on the grill, cover on, for about 90 minutes.  I've also cooked it in a aluminum foil pan in the oven on 350 for about 65 minutes.  When we use a disposable pan, we put 2/3 of the bottle of barbeque sauce in with the turkey, and the last 1/3 on top.  In this picture, the meatloaf has not been cooked yet.  

Turkey meatloaf is great left over, eaten cold, right out of the fridge.  It also makes for an amazing meatloaf sandwich!  

Linked to: Gluten-Free Wednesdays