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Cheddar-Stuffed Sweet Potato BBQ Turkey Meatloaf Recipe

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3.8 from 14 reviews

This Cheddar-Stuffed Sweet Potato BBQ Turkey Meatloaf is a flavorful and protein-packed dinner option featuring lean ground turkey mixed with roasted sweet potato shreds and sharp cheddar cheese. Elevated with a smoky low-sugar BBQ sauce and spices, this meatloaf is easy to prepare, freezer-friendly, and perfect for a hearty family meal accompanied by your favorite sides such as sweet potato fries or a fresh salad.

Ingredients

Meatloaf

  • 1 teaspoon olive oil
  • 1 small sweet potato, shredded (about ¾ cup shredded sweet potato)
  • 1 pound lean ground turkey (94% lean)
  • 1 small white onion, finely diced
  • 2 cloves garlic, minced
  • 1 egg, slightly beaten
  • ½ cup Italian style panko bread crumbs (or use gluten free bread crumbs)
  • 2 tablespoons low sugar BBQ sauce (such as Stubb’s)
  • 1 teaspoon cumin
  • ½ teaspoon cayenne pepper (optional, for heat)
  • ½ teaspoon fresh cracked black pepper
  • ¾ teaspoon salt
  • 2 oz sliced sharp cheddar cheese (or ½ cup shredded cheddar)

Topping

  • ⅓ cup low sugar BBQ sauce
  • Optional: Cilantro, for garnish

Instructions

  1. Preheat oven and prepare baking sheet: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper to prevent sticking and ease cleanup.
  2. Sauté sweet potato: Heat a medium skillet over medium heat and add the olive oil. Add the shredded sweet potato and sauté for about 5 minutes until slightly softened. Remove from heat and let cool for a few minutes.
  3. Mix meatloaf ingredients: In a large bowl, combine the lean ground turkey, finely diced onion, cooked sweet potato shreds, minced garlic, slightly beaten egg, panko bread crumbs, 2 tablespoons BBQ sauce, cumin, cayenne pepper (if using), black pepper, and salt. Mix thoroughly using your hands or a large spoon until all ingredients are well incorporated.
  4. Form the meatloaf base: Place half of the meat mixture onto the prepared foil-lined baking sheet and shape it into a 10×4 inch rectangle.
  5. Add cheddar cheese layer: Evenly layer the sharp cheddar cheese slices over the first meat mixture rectangle, leaving about a ½-inch border around the edges.
  6. Enclose the cheese: Top the cheese with the remaining meat mixture, sealing the edges carefully to enclose the cheese completely, forming the meatloaf shape.
  7. Apply BBQ sauce topping: Spread half of the ⅓ cup BBQ sauce over the top of the meatloaf. Reserve the remaining sauce for after baking.
  8. Bake the meatloaf: Place the meatloaf in the preheated oven and bake for 50 minutes to 1 hour, or until an internal meat thermometer reads 160°F (71°C).
  9. Finish and rest: Once cooked, remove the meatloaf from the oven and brush the top with the remaining BBQ sauce. Let it cool for 5 minutes before slicing into 4 pieces.
  10. Serve: Garnish with fresh cilantro if desired and serve warm with sides like sweet potato fries or a crisp side salad.

Notes

  • For a gluten-free version, substitute regular Italian panko bread crumbs with gluten-free panko bread crumbs.
  • You can use different cheeses to vary the flavor, such as pepper jack, Monterey jack, fontina, or Colby jack.
  • This meatloaf is freezer-friendly—prepare in advance and freeze before baking for easy meals later.
  • Check the internal temperature with a meat thermometer to ensure the turkey is cooked safely to 160°F.
  • Pair with nutrient-rich sides like roasted veggies, a fresh salad, or sweet potato fries to round out the meal.

Find it online: https://lauracooks.com/cheddar-stuffed-sweet-potato-bbq-turkey-meatloaf-recipe/