The smoky and cheesy combo of these Mini BBQ Cheddar Meatloaves make them a quick and delicious dinner or meal prep option. Cooked in half the time of a full meatloaf!
I’m back! For the past few months, I took a little break from posting. The holiday season is always busy, but it seemed to fly by between grading, celebrating, and the start of a new semester. And, if I’m being 100% honest, I was feeling burned out and lacking inspiration.
I was worried that I was letting you all down by taking an extended break. Not because you wouldn’t keep making your favorite recipes or check in on my IG account, but because I always want to be present in the moment with you. It’s been such a joy to read your comments and see your pics here and on social media. You guys are KILLING it and I’m so beyond grateful so many of you are taking the time to share with me. Thank you!
Now, just because I wasn’t posting here doesn’t mean I wasn’t recipe testing behind the scenes. It’s kind of in my blood now and I’ve been having so much FUN creating new recipes for you to try.
This Mini BBQ Cheddar Mini Meatloaf recipe has been on rotation for months (it’s that easy and delicious), and it’s finally time to share! I’m sure this will become your new favorite recipe. The smoky BBQ sauce combined with that gooey cheesiness is the twist on meatloaf that you never knew you needed!
Extra Veggies that no one will notice
To keep this on the leaner side and allow for the BBQ and cheddar flavors that take these meatloaves over the top, I’ve used extra lean ground turkey.
As many of us know, 99% fat free ground turkey can be really dry and flavorless if not cooked correctly. If you’ve made my Jalapeno Popper Turkey Burgers or Turkey Meatballs in Dijon Gravy, you know it’s possible to make 99% fat free ground turkey juicy and delicious without loading up on fat.
I like to sneak extra veggies into my recipes for those of us who aren’t veggie lovers by nature. The secret to my Mini BBQ Cheddar Meatloaves? Finely shredded zucchini.
Hear me out. Not only is zucchini a low calorie green veggie that boosts fiber and nutrition, but it adds moisture to the extra lean ground turkey breast so it’s extra tender. The best part? We’re increasing our veggie intake while adding moisture to the extra lean meat. Win-Win!
INGREDIENTS FOR MINI BBQ CHEDDAR MEATLOAVES
- 16 ounces 99% fat free ground turkey
- 1 medium zucchini, grated (about 1 cup)
- 1 large egg
- 1/4 cup panko breadcrumbs
- 1/4 cup + 2 tbsp BBQ sauce, divided (I recommend my Naturally Sweetened BBQ Sauce, but feel free to use your favorite store bought variety)
- 1/4 cup + 3 tbsp reduced-fat cheddar cheese, shredded and divided
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp red pepper flakes
- 3/4 tsp salt
- ground pepper, to taste
30-Minute meal or prep for the win!
These Mini BBQ cheddar meatloaves come together so quickly that you’ll have them in your regular meal rotation. Here’s a couple tips and tricks I’ve learned to help you get the best results:
The amount of liquid in each zucchini will vary. I found that squeezing out ~ 3 Tb of liquid worked best for me.
I like to mix my wet ingredients in the bowl first, then add my spices and breadcrumbs. I’ll crumble the ground turkey in last and then gently mix it by hand until everything is combined. Don’t over-mix! It’ll compress the meat and it won’t be as tender and juicy.
If you’re not using parchment paper, make sure you spray your pan GENEROUSLY with nonstick cooking spray. The bbq sauce and cheese will caramelize as they bake, but we don’t want them to burn onto your baking sheet.
Don’t feel like turning on your oven? Try Mini Skillet Turkey Meatloaves for more traditional meatloaf flavors that can be cooked on your stove top.
how to serve mini bbq cheddar meatloaves
This is my favorite part – serve these Mini BBQ Cheddar Meatloaves with your favorite sides. I’ve always been partial to meatloaf and mashed potatoes and a veggie, but feel free to get creative!
Here’s some of my favorite comfort food sides that pair beautifully with it:
- Instant Pot Mashed Potatoes
- Crispy Smashed Potatoes
- Green Beans Almondine
- One Pot Macaroni and Cheese
- Skinny Dinner Rolls
How to use leftover Mini BBQ CHeddar Meatloaves
Each Mini BBQ Cheddar Meatloaf is has about 31 g of protein, which makes it a great lunch or leftover dinner option. Heat it up and serve it on your favorite burger bun, sandwich roll, or even crumbled up over some One Pot Mac and Cheese for a healthier take on Hamburger Helper!
I’d love to hear from you if you make this recipe! Leaving a starred review and comment below helps my blog grow. I’m always grateful when you can take the time to do that!
It also makes my day when you share your pics on Instagram and tag me (@litecravings). Don’t forget to use #litecravingsrecipes to make sure I see it. If I don’t get a chance to scroll through my tags quickly enough, I won’t see your post. I always make a point to look through the hashtags, though, so I’ll see it there!
Mini BBQ Cheddar Meatloaves
Ingredients
- 16 ounces 99% fat free ground turkey
- 1 medium zucchini, grated about 1 cup
- 1 large egg
- 1/4 cup panko breadcrumbs
- 1/4 cup + 2 tbsp BBQ sauce divided
- 1/4 cup + 3 tbsp reduced-fat cheddar cheese, shredded divided
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp red pepper flakes
- 3/4 tsp salt
- ground pepper, to taste
- (optional) chopped parsley, for garnish
Instructions
- Squeeze about 1/2 the liquid out of the shredded zucchini with a towel (~ 3 tbsp). Keep some moisture to add tenderness to the lean turkey. Add drained zucchini to a large mixing bowl.
- Add 3 tbsp BBQ sauce to mixing bowl; reserve remaining 3 tbsp to top the loaves. Add 1/4 cup cheese to the same mixing bowl; reserve 3 tbsp to top the loaves.
- Preheat oven to 400F. Add all remaining ingredients (except for reserved sauce and cheese) to the large bowl. Mix together just until all ingredients are incorporated. Do not over mix.
- Line a baking sheet with parchment paper, or grease it liberally with cooking spray (BBQ will carmelize as it cooks). Divide meat mixture into 4 equal portions and shape into loaves.
- Divide reserved cheese between the top of the loaves and push lightly into the meat. Brush remaining 3 tbsp BBQ over the top.
- Bake for 20-25 minutes, or until the loaves reach an internal temperature of 165F.
- Let rest for 5 minutes to let the meat set, then serve
Glad you are back!!!!! Fixed these last night for dinner and all I can say is YUMMMMM!!!!!
I have to be honest when I saw this recipe i was skeptical. I had some lean ground chicken in the fridge, and didnt know what to do with it. so I thought it could work in place of the ground turkey. OMG it is was so good the flavors are perfect, and it was so moist. It’s a must try!
I swapped out the ground turkey with lean ground beef. So dang good! Your recipes are always a hit in our house! 🔥
So tasty! I had mine on top of mashed cauliflower and it was delicious!!
These are soo delicious 😋 only way I will make them from now on. Freeze great as well. Last time I made double batch and froze some. Easy dinner tonight and leftovers for lunch. Only way hubs wants me to make them now and he is a tough critic.
They are some of my favorite meatloaves – and they freeze beautifully! Glad you and the hubby enjoyed them, especially since he’s a tough critic 😉
This was really tasty. I had to use regular cheese cause that was what was on hand. I was hesitant it was going to be dry but it wasn’t.
So yummy! Moist, just the right amount of BBQ flavor and cheesiness!!