Make a small indentation with your thumb in the center of each meat loaf before baking. This keeps the proteins from shrinking too much, which could result in a dense, dry meat loaf.
1 pound small red potatoes, halved
1/4 cup low-fat buttermilk
1/4 teaspoon kosher salt
1 ounce blue cheese, crumbled
8 ounces mild turkey Italian sausage, casings removed
8 ounces 90% lean ground sirloin
1/2 cup grated carrot
1/4 cup thinly sliced green onions
1/4 cup whole-wheat panko (Japanese breadcrumbs)
1/2 teaspoon freshly ground black pepper
1 egg, lightly beaten
1/3 cup lower-sodium barbecue sauce
How to Make It
Preheat oven to 350°.
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 meat loaf. Top each meat loaf with about 2 teaspoons barbecue sauce. Bake at 350° for 15 to 20 minutes or until a thermometer inserted in the center registers 160°.
Quick and easy to make. My 6 year old was able to make it with me and enjoyed eating it. I made some with spicy Italian sausage and preferred them and a few with mild sausage and no BBQ sauce for the kids. I didn't use buttermilk for the potatoes, I used a little bit of sour cream and low-fat milk -- they turned out delicious. I used gorgonzola because I didn't have any blue cheese in my fridge, it substituted well. They did need a little salt, so I added some garlic salt. Yum!Like another reviewer, I had to cook them for about 25 minutes to get the temperature to 160.
This looked like such a tasty recipe from the ingredients - and so glad I tried it. I usually make the Italian-Style Meat Loaf, but it sometimes takes way too long to make it on a weeknight. I whipped this up in about 45 minutes - both the mashed potatoes and the mini BBQ meat loaves. I needed to cook the meat loaves a little longer as it wasn't reaching 160 degrees on my thermometer after 17 minutes. I served it with a side salad, and it was well received by husband and picky six-year-old (although he liked the meat more than the potatoes.) Only differences I did was add a little bit of butter to the mashed potatoes and I added one minced garlic clove to the meat loaf From the picture, it seemed that they peeled the red potatoes, but I left the skin on as well. I also used Cambozola cheese - which is a blue cheese brie. Will definitely make it again!
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