Guajillo & BBQ-Glazed Turkey Meatloaf

with Roasted Cauliflower & Poblano Peppers

45 MIN

4 Servings

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From the Test Kitchen

For layers of bold flavor in this savory turkey meatloaf, we’re coating it just before baking with a blend of our spicy guajillo pepper sauce and sweet barbecue sauce, then reserving some to garnish the finished dish. It’s perfectly paired with a duo of roasted cauliflower and poblano pepper—topped with sweet piquante peppers for a bright, punchy finish.
10 green SmartPoints®
9 blue SmartPoints®
9 purple SmartPoints®
To learn more about WW and SmartPoints® visit ww.com

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious

Nutrition

PER SERVING
Calories

400 Cals (est.)

View Full Nutrition

fresh

ingredients

1⅛ lbs Ground Turkey
1 Pasture-Raised Egg
2 Poblano Peppers
1 head Cauliflower
¼ cup Panko Breadcrumbs
⅓ cup Guajillo Chile Pepper Sauce
¼ cup Barbecue Sauce
2 Tbsps Honey
2 Tbsps Raw Pepitas
1 oz Sweet Piquante Peppers
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

step-by-step

instructions

Cook Along

1 Prepare & start the vegetables:

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Cut off and discard the stems of the poblano peppers; remove the ribs and seeds, then large dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. Place the prepared cauliflower and peppers on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 21 minutes. Leaving the oven on, remove from the oven.

2 Prepare the remaining ingredients:

Meanwhile, roughly chop the piquante peppers. In a bowl, combine the pepitas and a pinch of the spice blend. Drizzle with olive oil and season with salt and pepper; stir to coat. In a separate bowl, combine the guajillo pepper sauce and barbecue sauce. Taste, then season with salt and pepper if desired.

3 Form & bake the meatloaf:

Transfer half the guajillo-barbecue sauce to a separate bowl; set aside. Line a separate sheet pan with foil. Lightly oil the center of the foil. In a large bowl, combine the turkey, egg, breadcrumbs, and remaining spice blend; season with salt and pepper. Gently mix to combine. Transfer to the oiled portion of the foil. Shape the mixture into a tightly packed loaf, about 10 inches by 3 inches. Evenly top with the remaining guajillo- barbecue sauce. Bake 20 to 22 minutes, or until browned and cooked through.* Remove from the oven and let stand at least 2 minutes.

* An instant-read thermometer should register 160°F.

4 Finish the vegetables:

Meanwhile, carefully sprinkle the seasoned pepitas over the sheet pan of roasted vegetables. Return to the oven and roast 5 to 7 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven.

5 Slice the meatloaf & serve your dish:

Transfer the baked meatloaf to a cutting board; carefully slice crosswise. Serve the sliced meatloaf with the finished vegetables and pepitas. Top the meatloaf with the reserved guajillo-barbecue sauce. Top the vegetables with the chopped piquante peppers. Drizzle the vegetables with the honey (kneading the packet before opening). Enjoy!