Cooking Light’s mini BBQ meatloaves combine turkey Italian sausage and sirloin, plus carrots and green onions. Coated in sweet barbecue sauce, they perfectly pair with tangy blue cheese smashed potatoes! Got leftovers? Wrap each loaf in plastic wrap, and freeze for up to four months — they’ll be a blessing on busy nights.
Mini BBQ Meatloaves & Smashed Blue Cheese Potatoes
Ingredients
- 1 pound small red potatoes, halved
- 1/4 cup low-fat buttermilk
- 1/4 teaspoon salt
- 1 ounce crumbled blue cheese
- Cooking spray
- 8 ounces mild turkey Italian sausage, casings removed
- 8 ounces 90/10 lean ground sirloin
- 1/2 cup grated carrot
- 1/4 cup thinly sliced green onions
- 1/4 cup whole-wheat panko (Japanese breadcrumbs)
- 1/2 teaspoon black pepper
- 1 large egg, lightly beaten
- 1/3 cup reduced-sodium barbecue sauce
Directions
Preheat oven to 350°F.
Place potatoes in a medium saucepan filled with water. Bring to a boil; cook 15 minutes, or until tender. Drain. Return potatoes to pan.
Add buttermilk, salt and cheese; mash with a potato masher to desired consistency. Keep warm.
Coat 8 muffin cups with cooking spray. Combine sausage, sirloin, carrot, green onions, panko, black pepper and egg in a large bowl, stirring just until combined.
Divide sausage mixture evenly among prepared cups. Make a 1/2-inch-deep indentation in the center of each meatloaf. (This keeps the proteins from shrinking too much, which could result in a dense, dry meatloaf.)
Top each meat loaf with about 2 teaspoons barbecue sauce.
Bake for 15–20 minutes, or until a thermometer inserted in the center registers 160°F.
Nutrition Information
Serves: 4 | Serving Size: 3/4 cup mashed potatoes + 2 mini meatloaves
Per serving: Calories: 365; Total Fat: 13g; Saturated Fat: 5g; Monounsaturated Fat: 3g; Cholesterol: 132mg; Sodium: 680mg; Carbohydrate: 34g; Dietary Fiber: 4g; Sugar: 7g; Protein: 27g
Nutrition Bonus: Potassium: 800mg; Iron: 17%; Vitamin A: 58%; Vitamin C: 20%; Calcium: 10%
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