Preheat the oven to 375 degrees F. Brush a muffin pan
(with 6 jumbo or 12 medium cups) with EVOO.
For the BBQ sauce: Combine the ketchup, chipotle puree, maple syrup
, brown sugar
, vinegar, Worcestershire sauce
, garlic and pepper to taste in a small pot. Heat until the mixture starts to bubble, then reduce the heat to low and simmer
until thickened, about 20 minutes, stirring occasionally.
For the meatloaves: Pulse
cubes in a food processor
until crumbs form. Transfer to a bowl and moisten with chicken stock.
Combine the turkey
seasoning, cumin and some salt and pepper in a large bowl. Add the moistened breadcrumbs
, bell pepper, cilantro
, eggs and cheese
and mix gently to combine. Fill the muffin cups with the meatloaf
mixture, mounding it a bit in the centers. Top with BBQ sauce. Place the pan on a baking sheet and bake for 40 minutes.
For the mashed sweet potatoes
: While the meatloaves are cooking, peel
the sweet potatoes. Place in a pot and cover with water. Bring to a boil and cook until tender, then drain
with the chicken stock, thyme, orange juice
and salt and pepper to taste.
Serve the meatloaves with the mashed sweet potatoes.
Cook's Note: The meatloaves can be cooled and wrapped in foil for a make-ahead meal. Freeze for up to 1 month or refrigerate for up to 1 week. Reheat in a 350 degree F oven for 30 minutes if refrigerated or 45 minutes if frozen.
Tip: When you bring home a whole can of chipotle chiles in adobo sauce
the peppers and then puree them with the sauce in a food processor to make a smooth paste. Remove what you need and store the rest in a small plastic freezer bag (push the puree to the bottom of the bag to make a roll) in the freezer. The next time you need some, cut off about 1 inch of the puree for each tablespoon and return the rest to the freezer.