If you like the smoky-sweet flavor of BBQ sauce AND the taste of bacon, then you’ll love these petite turkey meatloaves with some hidden zucchini inside!
I’m reviving this from the archives because I made a batch of my homemade BBQ sauce to make for pulled pork, and had extra, perfect for making these meatloaves. I made them in a petite loaf pan but you can also make them in a muffin tin.
I love adding zucchini to the mix because it adds moisture to otherwise dry turkey. I’ve done this before in my turkey burgers and meatloaf cupcakes and it turns out great and no one knows it’s in there! I’ve made this with both 99% lean turkey and 93% percent lean and we all like the 93% lean best. You can use either, the points remain the same. I used my homemade BBQ sauce, but you can certainly use any BBQ sauce you like. If you are watching your sodium, you could cut back on the bacon or eliminate it all together. Hope you enjoy!
Bacon Topped Petite Turkey Meatloaf with BBQ Sauce
Servings: 5 Serving Size: 1 loaf • Old Points: 6 pts • Points+: 7 pts
Calories: 259 • Fat: 10 g • Carbs: 17 g • Fiber: 1.2 g • Protein: 25 g • Sugar: 7.6 g
Sodium: 940 mg
- 3/4 cup grated zucchini, all moisture squeezed dry with paper towel
- 2 tbsp onion, minced
- 2 tbsp diced red pepper
- 1/2 cup seasoned breadcrumbs (you can use gluten-free crumbs too)
- 1/4 cup Kansas City BBQ Sauce
- 1 large egg
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1.3 lb raw 93% lean ground turkey
- 5 slices center cut bacon, cut in half
- 2 1/2 tbsp Kansas City BBQ Sauce
Preheat the oven to 350°. Lightly spray the petite loaf pan with cooking spray.
In a large bowl, mix the zucchini, onion, red pepper, breadcrumbs, BBQ sauce, egg, paprika and salt. Add the turkey and combine until mixed through.
Create 5 equal loafs and place them into the loaf pan. Place the 2 bacon halves over each loaf and top each with 1/2 tbsp additional BBQ sauce.
Bake about 25 minutes or until cooked through.
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