Sweet and Spicy Turkey Meatloaves with Cheesy Potato Wedges and Green Beans

These mini turkey meatloaves bring a sweet and spicy twist to a classic comfort food. Blended with scallions, panko and BBQ seasoning, each loaf gets a tangy orange-chipotle glaze that caramelizes beautifully in the oven. Served alongside crispy cheesy potato wedges and tender roasted green beans, this sheet pan dinner is as easy as it is impressive.

Perfect for a weeknight meal, these individual meatloaves cook quickly and are packed with flavor. The combination of smoky chipotle, sweet orange and savory turkey will make this a new family favorite.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sweet and Smoky BBQ SeasoningView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit OrangeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
2. Cut the potatoes into 1/2-inch thick wedges. Toss with 2 tsp oil, 1/2 tsp salt and a pinch of black pepper. Spread on one side of the baking sheet.
3. Roast the potato wedges for 10 minutes while you prepare the meatloaves.
4. In a large bowl, combine ground turkey, panko breadcrumbs, BBQ seasoning, 1/4 tsp salt and half of the scallions (sliced thin). Mix gently until just combined. Form into 4 small oval loaves.
5. Zest the orange and squeeze 2 tbsp juice. In a small bowl, mix BBQ sauce, chipotle powder, orange juice and half the orange zest.
6. After 10 minutes, remove the baking sheet. Push potato wedges to one side and place the meatloaves on the other side. Brush each meatloaf with some of the BBQ-orange glaze.
7. Return to the oven and roast for 10 minutes.
8. Meanwhile, trim the green beans and toss with remaining 2 tsp oil, 1/4 tsp salt and pepper.
9. After 10 minutes, remove the baking sheet. Scatter green beans around the meatloaves and potatoes. Sprinkle Monterey Jack cheese over the potato wedges.
10. Return to the oven and roast for another 10-12 minutes, until the meatloaves are cooked through (internal temp 165°F) and the green beans are tender.
11. Remove from oven. Brush meatloaves with any remaining glaze. Garnish with remaining orange zest and sliced scallions. Serve hot.

Recipe Tips

FAQ

Can I use ground chicken instead of turkey?

Yes, ground chicken works well as a substitute. Just ensure it reaches an internal temperature of 165°F.

Can I make this recipe dairy-free?

Absolutely. Omit the Monterey Jack cheese or use a dairy-free alternative. The dish will still be delicious.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.