BBQ Ranch Turkey Mini-Meatloaves
(adapted from Turkey Meatloaf)
Since I’ve been writing this blog, I’ve been inspired to change up old family favorites into something new and creative. The reason I decided to do mini-meatloaves is because the last time we had regular meatloaf, I realized that we all want an end piece because of the crust. Making them miniature lets everyone get a crust piece! You can make these into 8, 10, or 12 mini-loaves. I just did 8 because that was all I could fit on my pan. Honestly, I just didn’t want to get another pan out of the drawer because my hands were already covered with raw turkey. I was in too deep.
I really love vinegary BBQ sauce, like Carolina-style. But I wouldn’t use that kind for this recipe. Use a stickier, sweeter sauce that has a more ketchup-y consistency. For the regular meatloaf, I use onion soup mix (because it’s a Lipton recipe). I wanted to try ranch seasoning because who doesn’t love ranch seasoning? That’s why I ended up sautéing an onion and adding less water than the traditional recipe called for. You can serve this with whatever you want, but I’m a traditionalist, and I only ever serve meatloaf with mashed potatoes!
Total Time: 1 hour and 45 min
Makes: 8 to 10 mini loaves
Difficulty Level: Easy
2 T butter or olive oil
1 onion, diced very small
3 pounds ground turkey
5 T dry ranch seasoning
1 ¼ cup Italian seasoned breadcrumbs
¾ cup water
2 cups of your favorite BBQ sauce, divided
- Preheat oven to 350 degrees Fahrenheit.
- Heat a butter or olive oil in medium sized skillet over medium-low heat. Add the diced onion. Cook until very soft and translucent, about 10 minutes.
- Meanwhile add the turkey, ranch seasoning, breadcrumbs, eggs, water, and ¾ cup of the ketchup to a large mixing bowl.
- Use your hands to loosely toss everything together. You want everything to be well mixed, but don’t overwork the turkey, or else it won’t be as tender and juicy.
- On a half sheet pan, form the turkey mixture into 8-10 mini loaves.
- Spread the rest of the BBQ sauce evenly on top of each loaf.
- Bake for 50-70 minutes, or until the internal temperature has reached 165 degrees Fahrenheit.
- Let the meatloaves rest for 10 minutes before serving.