Wednesday, January 8, 2014

Chipotle Quinoa Turkey Meatloaves.

I'm stepping outside again today after spending the last two days working from home due to the frigid weather. Despite my dislike of the chill, I'll admit winter can be quite beautiful. There are gorgeous winter Chicago photos posted yesterday in an article in Huffington Post - Frozen Chicago: What the Windy City Looks Like Under Ice, Thanks To The Polar Vortex.

Switching to warmer thoughts, there is a meat cupcake cafe in Chicago called The Meatloaf Bakery. I haven't been there, but I walked by recently and wondered what it was all about. I found more information on Spotted by Locals - most people take their meatloaf "cupcakes" to go, and each is topped with unique "icing." I bet it's mashed potato-based!

I came across a recipe for mini meatloaves made in a regular cupcake pan, and couldn't wait to try it. I made this recipe a bit healthier by adding quinoa, using extra lean meat, leaving out the cheese, and reducing the amount of homemade BBQ Chipotle sauce. These meatloaves will warm you up with the hint of spice from the chipotle pepper and adobo sauce.

Chipotle Quinoa Turkey Meatloaves
Makes 8 small meatloaves.

Meatloaf mixture: 
2/3 cup chicken broth
1/3 cup dry quinoa
1 pound extra lean ground turkey
1 egg
1 teaspoon cumin
1/2 teaspoon black pepper
1/4 cup finely chopped fresh cilantro
1/4 cup Chipotle BBQ sauce

Chipotle BBQ sauce:
1/2 cup regular ketchup
1 Tablespoon adobo sauce
1/2 a chipotle pepper {chopped, seeds removed}
1 Tablespoon maple syrup
1 Tablespoon dark brown sugar
1 Tablespoon cider vinegar
1 Tablespoon Worcestershire sauce
2 cloves garlic {chopped}
1/2 teaspoon black pepper

How to make the BBQ sauce: 
  • Whisk together ketchup, chipotle pepper, adobo sauce, maple syrup, brown sugar, vinegar, Worcestershire sauce, garlic and pepper in a small pan. Heat on medium-high until the mixture starts to bubble, then reduce to low and simmer until thickened, about 20 minutes, stirring every few minutes.
How to make the meatloaves:
  • Rinse and cook quinoa in chicken broth according to package directions. Preheat the oven to 375 degrees.
  • Combine the turkey, cumin, black pepper, and quinoa in a large bowl. Whisk 1 egg separately and add to the turkey mixture. Add the chopped cilantro and BBQ sauce. Mix with your hands to combine, being careful not to overmix.
  • Spray or grease 8 muffin cups generously. Fill each cup to the top with the meatloaf mixture. Top each 'muffin' with a few teaspoons of BBQ sauce, evenly spread.
  • Bake for 40 minutes. Meatloaves are done when the internal temp reaches 160 degrees, using a meat thermometer.

No comments:

Post a Comment