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.
Ingredients for servings
small red potatoes halved
0.25 cup low-fat buttermilk
0.25 teaspoon salt
crumbled blue cheese
mild turkey Italian sausage casings removed
9 lean ground sirloin
0.5 cup grated carrot
0.25 cup thinly sliced green onions
0.25 cup whole-wheat panko Japanese breadcrumbs
0.5 teaspoon black pepper
1 large egg lightly beaten
0.33333333333 cup reduced-sodium barbecue sauce
Mini BBQ Meatloaves & Smashed Blue Cheese Potatoes
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.