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A comforting, high-protein turkey meatloaf stuffed with sharp cheddar cheese and shredded sweet potato, flavored with BBQ sauce and spices. Easy to prepare, freezer-friendly, and perfect for family dinners.

Ingredients

Scale
  • 1 teaspoon olive oil
  • 1 small sweet potato, shredded (about 3/4 cup shredded sweet potato)
  • 1 pound lean ground turkey (94%)
  • 1 small white onion, finely diced
  • 2 cloves garlic, minced
  • 1 egg, slightly beaten
  • 1/2 cup Italian style panko bread crumbs (or gluten-free bread crumbs)
  • 2 tablespoons low sugar BBQ sauce (e.g., Stubb’s)
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon fresh cracked black pepper
  • 3/4 teaspoon salt
  • 2 oz sliced sharp cheddar cheese (or 1/2 cup shredded cheddar)
  • 1/3 cup low sugar BBQ sauce (for topping)
  • Optional: cilantro for garnish

Instructions

  1. Preheat oven to 375°F and line a large baking sheet with parchment paper.
  2. Heat olive oil in a medium skillet over medium heat; add shredded sweet potato and cook for about 5 minutes until just softened; remove from heat and let cool slightly.
  3. In a large bowl, combine ground turkey, diced onion, cooked sweet potato, minced garlic, beaten egg, bread crumbs, 2 tablespoons BBQ sauce, cumin, cayenne (if using), black pepper, and salt; mix until evenly combined.
  4. Spread half the meat mixture onto the lined baking sheet shaping into a 10×4-inch rectangle.
  5. Layer the sliced sharp cheddar cheese evenly on top, leaving a 1/2-inch border around edges.
  6. Cover with remaining meat mixture and seal edges by pressing gently together.
  7. Brush half of the BBQ sauce over the top of the meatloaf, reserving the rest for later.
  8. Bake for 50 to 60 minutes or until a meat thermometer inserted into the center reads 160°F (165°F recommended for safety).
  9. Brush remaining BBQ sauce over the meatloaf and let rest for 5-10 minutes before slicing.
  10. Serve garnished with cilantro if desired.

Notes

Use an instant-read thermometer to ensure the meatloaf reaches 165°F for safety and juiciness., Do not overmix the meat mixture to keep the loaf tender, not dense., Leave a 1/2-inch border around the cheese to prevent it from oozing out during baking., Cook the sweet potato shreds well to remove excess moisture; pat dry if still wet to avoid sogginess., If mixture is too loose, add extra panko bread crumbs and let rest to absorb moisture., Sheet pan baking preferred for crispier edges and even cooking; monitor internal temperature rather than relying on time alone., Save half the BBQ sauce for glazing later in baking to prevent burning; cover with foil if sauce darkens too fast., Make-ahead: Shape and freeze uncooked loaves wrapped tightly for up to 3 months; thaw overnight before baking., Substitutions: ground chicken for turkey; gluten-free panko bread crumbs; dairy-free cheese or skip cheese for dairy-free diets., Rest the meatloaf 5-10 minutes after baking to let juices redistribute and keep slices intact.

Nutrition

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