Moist, savoury, turkey meatloaf smothered in BBQ sauce. Pretty presentation with the little roasted potatoes.
| 1 lb | (454 g) Maple Leaf Prime Naturally® Ground Turkey |
| 2 | Cloves garlic, minced |
| ¼ cup | (60 mL) Grated Romano cheese |
| ¼ cup | (60 mL) Grated Mozzarella cheese |
| ¼ cup | (60 mL) Grated Asiago cheese |
| 1 tbsp | (15 mL) Steak spice |
| 2 tbsp | (30 mL) Chopped fresh parsley |
| Non-stick cooking spray | |
| 3 tbsp | (45 mL) Chili sauce |
| 3 tbsp | (45 mL) BBQ sauce |
| ROASTED FINGERLING POTATOES: | |
| 1 lb | (450 g) Fingerling potatoes, halved lengthwise |
| 2 tbsp | (30 mL) Olive oil |
| 1 tbsp | (15 mL) Steak spice |
PREHEAT oven to 375°F (190°C).
COMBINE turkey, garlic, cheeses, steak spice and parsley in a medium bowl. Gently mix using your hands to incorporate all of the ingredients. Form into a rectangular loaf and place of a baking sheet lined with parchment paper. Spray with non-stick cooking spray to allow the meatloaf to brown evenly.
TOSS potatoes with olive oil and steak spice and place on the baking sheet around the meatloaf. Bake in the preheated oven for 25 minutes.
MEANWHILE mix the chili sauce and BBQ sauce in a small bowl. After 25 minutes, remove the meatloaf from the oven and pour the sauce over top to smother the meatloaf. Return to the oven and continue to bake for another 10 minutes or until the internal temperature has reached 165°F (74°C).
Substitute Maple Leaf Prime Naturally® Ground Chicken for turkey.
Use mini potatoes instead of fingerling potatoes if desired.
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