Guajillo & BBQ-Glazed Turkey Meatloaf with Roasted Squash & Shishito Peppers

Guajillo & BBQ-Glazed Turkey Meatloaf

with Roasted Squash & Shishito Peppers

45 MIN
4 Servings
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From the Test Kitchen

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 for rich flavor, then reserving some to garnish the finished dish.
12 green SmartPoints® per serving
11 blue SmartPoints® per serving
8 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.
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Dietary Information

WW Recommended Diabetes Friendly 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
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fresh
ingredients
Guajillo & BBQ-Glazed Turkey Meatloaf with Roasted Squash & Shishito Peppers
Title
  • 18 oz Ground Turkey
  • 1 Pasture-Raised Eggs
  • ¼ cup Panko Breadcrumbs
  • ⅓ cup Guajillo Chile Pepper Sauce
  • 1 Tbsp Honey
  • ¼ cup Barbecue Sauce
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 1 Delicata Squash
  • 1 Red Onion
  • 1¼ lbs Golden Potatoes
  • 2 Tbsps Raw Pepitas
  • 1 oz Sweet Piquante Peppers
  • 6 oz Shishito Peppers
time-saving
tips & techniques
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the vegetables
1 Prepare & roast 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. Line two sheet pans  with foil. Cut off and discard the ends of the squash; halve lengthwise. Using a spoon, scoop out and discard the pulp and seeds, then cut crosswise into 1/2-inch pieces. Halve and peel the onion; cut into 1-inch-wide wedges, keeping the layers intact. Medium dice the potatoes. Transfer the squash pieces, onion wedges, diced potatoes, and shishito peppers to one sheet pan; drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 24 to 26 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven. 

Prepare remaining ingredients
2 Prepare remaining ingredients

Meanwhile, roughly chop the piquante peppers. In a bowl, combine the  pepitas and a pinch of the spice blend. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; stir to coat. In a separate bowl, combine the guajillo chile sauce and barbecue sauce. Taste, then season with salt and pepper if desired.

Form & bake the meatloaf
3 Form & bake the meatloaf

Transfer half the guajillo- barbecue sauce to a  separate bowl; set aside. Lightly oil the center of the foil of the remaining sheet pan with 1 teaspoon of  olive oil. 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 165°F.

Finish the vegetables
4 Finish the vegetables

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.

Slice the meatloaf & serve your dish
5 Slice the meatloaf & serve your dish

Meanwhile, 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 and drizzle with the honey (kneading the packet before opening). Enjoy!

Tips from Home Chefs

Guajillo & BBQ-Glazed Turkey Meatloaf

Prepare & roast the vegetables
1 Prepare & roast 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. Line two sheet pans  with foil. Cut off and discard the ends of the squash; halve lengthwise. Using a spoon, scoop out and discard the pulp and seeds, then cut crosswise into 1/2-inch pieces. Halve and peel the onion; cut into 1-inch-wide wedges, keeping the layers intact. Medium dice the potatoes. Transfer the squash pieces, onion wedges, diced potatoes, and shishito peppers to one sheet pan; drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 24 to 26 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven. 

2 Prepare remaining ingredients

Meanwhile, roughly chop the piquante peppers. In a bowl, combine the  pepitas and a pinch of the spice blend. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; stir to coat. In a separate bowl, combine the guajillo chile sauce and barbecue sauce. Taste, then season with salt and pepper if desired.

Prepare remaining ingredients
Form & bake the meatloaf
3 Form & bake the meatloaf

Transfer half the guajillo- barbecue sauce to a  separate bowl; set aside. Lightly oil the center of the foil of the remaining sheet pan with 1 teaspoon of  olive oil. 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 165°F.

4 Finish the vegetables

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.

Finish the vegetables
Slice the meatloaf & serve your dish
5 Slice the meatloaf & serve your dish

Meanwhile, 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 and drizzle with the honey (kneading the packet before opening). Enjoy!

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