Turkey-Poblano BBQ Meatloaf with Cheesy Mashed Potatoes

Turkey-Poblano BBQ Meatloaf with Cheesy Mashed Potatoes
50 servings


Ingredients Weights Measures
Corn Salsa
corn, roasted - -
tomatoes, medium dice - -
KRAFT Golden Italian Dressing - -
green onions, chopped - -
BULL'S-EYE Original Barbecue Sauce - -
cilantro, chopped - -
ground turkey (light and dark meat) - -
STOVE TOP Chicken Flavored Stuffing Mix, Flex Prep - -
water - -
onions, diced, caramelized - -
poblano chiles, roasted, chopped - -
eggs, beaten - -
BULL'S-EYE Original Barbecue Sauce, divided - -
apricot preserves - -
GREY POUPON Classic Dijon Mustard - -
chili paste - -
Cheesy Mashed Potatoes
large potatoes, peeled, large dice - -
PHILADELPHIA Original Cream Cheese, softened - -
butter, softened - -
milk - -
salt - -
shredded Monterey Jack cheese - -
fresh chives, chopped - -


CORN Salsa: Combine ingredients. Refrigerate until ready to serve.

MIX first 6 ingredients and 1-2/3 cups barbecue sauce (or 1/3 cup barbecue sauce for trial recipe) until blended. Portion 6-1/2 oz. into each of 50 greased 4-1/2-inch muffin cups (or into each of 10 muffin cups for trial recipe). Bake in 300ºF-convection oven 20 min.

CHEESY Mashed Potatoes: Meanwhile, boil potatoes 15 min. or until tender; drain.

MIX remaining 3-1/3 cups barbecue sauce (or remaining 2/3 cup barbecue sauce for trial recipe) and remaining ingredients until well blended. Brush each meatloaf with 1 Tbsp. barbecue sauce mixture; heat remaining barbecue sauce mixture for later use. Bake 5 to 10 min. or until meatloaves are done (160ºF).

BEAT potatoes, cream cheese, butter, milk and salt with mixer until well blended. Stir in cheese. Spoon into pastry bag fitted with star tip.

FOR each serving: Spoon 1/3 cup Corn Salsa onto plate; top with 1 Meatloaf and about 2 Tbsp. of the remaining barbecue sauce mixture. Pipe 1/4 cup Cheesy Mashed Potatoes over sauce; top with 1/4 tsp. chives.

Kraft Kitchens Tips

Prepare using peach preserves.
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