Simply amazing. This meatloaf smells amazing, it tastes amazing, it is amazing! It’s got BBQ sauce, it’s got cheddar cheese, it’s even got spinach and roasted red peppers for a boost of color and flavor and veggies. Basically, it’s loaded with goodness. And it’s a turkey meatloaf, so all in all, it’s an amazingly well-rounded and healthful dinner. There’s that word amazing again. It really is. Note: You can certainly use ground beef instead of turkey if you prefer. It would be delicious that way, too! Or if you’re looking for a more classic version, try this classic turkey meatloaf. Plus, it’s a dump and mix kinda dinner. You just mix up the ingredients in one big bowl, shape it into a meatloaf on the pan and stick it in the oven. Couldn’t be simpler. Which was the point. 🙂 OK, let’s get cooking. Now, I’ve got some notes, tips and substitutions coming up below on how to make BBQ cheddar turkey meatloaf. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
Ground turkey: Lean ground turkey (the 93% lean kind) is my go-to for meatloaf. My package from the grocery store is usually 1.25 pounds, but I’ve also made this with a 1-pound package and that was fine, too. You could also substitute lean ground beef or use ground chicken if you prefer. Onion: The onion needs to be finely chopped so it gets well incorporated into the meatloaf mixture. You don’t want big chunks of onion. Breadcrumbs: I use store-bought plain breadcrumbs for this recipe, but I think the Italian flavored ones would be fine to use as well. BBQ sauce: Your favorite bottled BBQ sauce will be great here. You can do a more smoky kind if you prefer, but I don’t recommend using a fruity or differently flavored sauce since we have plenty of other flavors in the meatloaf. Spinach: This adds some color and a bit of extra veggies, but you can certainly skip if you aren’t a fan. Cheese: We tend to use a sharp white cheddar cheese, but your favorite cheddar will be great. Or try with mozzarella if you prefer!
I like serving this meatloaf with my super fast baked potatoes and steamed broccoli. Makes for an easy but delicious plate full of goodness! Mashed potatoes and green peas would be yummy as well. As would tator tots and a bagged salad if you need to keep the sides extra easy. Last thing, let’s talk about how to store any leftovers.
Storage Tips:
Leftover meatloaf, once cooled, will keep in the refrigerator, in a covered container, for up to 5 days. You can also freeze the leftovers! Place the leftover meatloaf, already sliced for easier portioning and reheating later, on a piece of aluminum foil and wrap it up tightly. Then label and date the foil and freeze for up to 4-6 months. Thaw overnight in the refrigerator and then reheat. Reheat individual slices in the microwave until hot. Serve immediately.
I hope you give this BBQ cheddar turkey meatloaf a try soon. I think your family is going to love it! Enjoy! XO, Kathryn Ground turkey: Lean ground turkey (the 93% lean kind) is my go-to for meatloaf. My package from the grocery store is usually 1.25 pounds, but I’ve also made this with a 1-pound package and that was fine, too. You could also substitute lean ground beef or use ground chicken if you prefer. Onion: The onion needs to be finely chopped so it gets well incorporated into the meatloaf mixture. You don’t want big chunks of onion. Breadcrumbs: I use store-bought plain breadcrumbs for this recipe, but I think the Italian flavored ones would be fine to use as well. BBQ sauce: Your favorite bottled BBQ sauce will be great here. You can do a more smoky kind if you prefer, but I don’t recommend using a fruity or differently flavored sauce since we have plenty of other flavors in the meatloaf. Spinach: This adds some color and a bit of extra veggies, but you can certainly skip if you aren’t a fan. Cheese: We tend to use a sharp white cheddar cheese, but your favorite cheddar will be great. Or try with mozzarella if you prefer! Leftovers: Leftover meatloaf, once cooled, will keep in the refrigerator, in a covered container, for up to 5 days. Freezing: You can also freeze the leftovers! I like to place the leftover meatloaf, sliced for easier portioning and reheating later, on a piece of aluminum foil and wrap it up. Then label and date the foil and freeze for up to 4-6 months. Thaw overnight in the refrigerator and then reheat.
