I never said happy 4th of July the other week! I hope everyone enjoyed theirs! I enjoyed my 3 day weekend from work which was full of family barbecues. I spent Friday afternoon at a barbecue at my dad’s house, and my husband got to meet two of my stepbrothers for the first time! On the 4th of July, we relaxed and cleaned in the morning and then went to a small barbecue at my mom’s, then sat on the street to watch the fireworks – a bit frightening, but just as good as any professional firework show! ;);)
These cheddar-BBQ turkey meatloaf cups from Aggie’s Kitchen are pretty “all-American” too! 😉 I never really grew up with meatloaf as a dinner staple in my household, but I must say there is something even better when they are in little individual cups! Maybe they are just more fun to eat, who knows? Anyway, this really is a tasty twist on plain ol’ meatloaf.
One note is that the original blogger said this makes 12 cups. As you can see, mine only made 8, and mine were not quite full. The cup-size on my tins may be larger, or…well, who knows.
Let me know what you think!
Mini Cheddar-BBQ Turkey Meatloaf Cups
-1lb lean ground turkey
-2tsp steak seasoning
-2tsp Worcerstershire sauce
-1/2 small onion, grated
-15oz can petite diced tomatoes, drained well (I used a little tomato sauce/paste instead)
-3oz cheddar cheese, shredded
-1/2cu barbecue sauce
-Preheat oven to 375.
-Add all the ingredients for the meatloaf mixture (minus honey, sauce, and mustard) into a large bowl and gently mix with your hands. Spray a 12-cup muffin pan with non stick spray then add meatloaf mixture evenly among the cups.
-Combine the honey, barbecue sauce and mustard in a small bowl, then spoon or brush it evenly over the meatloaf muffins.
-Bake for 20-25 minutes until you see the muffins bubbling and start to slightly separate from sides of muffin pan. Turn broiler on for 2-4 minutes to get the tops nicely browned.