Cheddar-Stuffed Sweet Potato BBQ Turkey Meatloaf (a family favorite!)

During cozy winter months, I always seem to come back to this recipe for yummy BBQ turkey meatloaf.

Truthfully, this meatloaf has been a staple in our house for a while. I first made it back in 2017, and since then, it’s one of Tony’s most requested dinners, along with my homemade turkey sloppy joes.

One of the reasons we love this recipe so much is that it’s easy, packed with feel-good protein, and we always seem to have the ingredients on hand. Likely because I anticipate Tony asking for it.

Ingredients in this BBQ turkey meatloaf

This healthy BBQ turkey meatloaf is made with just a handful of ingredients that you probably already have in your cupboard or fridge. It’s SO flavorful and couldn’t be easier to make. Here’s what you’ll need:

Olive oil: you’ll need a bit of olive oil to cook down the sweet potato shreds that go directly into the meatloaf.
Sweet potato: speaking of, we’re shredding up a whole sweet potato and mixing it into the meatloaf to give it delicious moisture and a boost of nutrients!
Ground turkey: the base of this meatloaf is made with lean ground turkey. You can also use lean ground chicken.
Produce: we’re also mixing in an onion and fresh garlic, which will give the meatloaf delicious flavor.
Egg: you’ll need an egg to help bind the meatloaf.
Bread crumbs: I use Italian style panko bread crumbs for an additional binder.
BBQ sauce: you’ll mix your fav BBQ sauce right into the meatloaf and use more on top for tons of wonderful BBQ flavor. I love using Stubb’s spicy BBQ sauce! No ketchup or Worcestershire sauce required in this recipe.
Spices: don’t forget the cumin, cayenne pepper, salt, and black pepper.
Cheese: this BBQ meatloaf is stuffed with melty cheddar cheese, and OMG, it’s incredible.

Wait, sweet potato in meatloaf?

YES! You might be wondering how sweet potato tastes in meatloaf — and the answer is: FANTASTIC. It adds moisture, texture, and both vitamin A & fiber. Don’t worry, if you don’t like sweet potato, you can skip it completely as the meatloaf will still be delicious without it.

Can I make it gluten-free or dairy-free?

To make gluten-free: simply use gluten-free breadcrumbs.
To make dairy-free: use your favorite melty dairy-free cheese, or omit the cheese. It will still be delicious!

Choose your spice level

I love a kick of heat, but if you’re feeding kiddos or are sensitive to spice, use a regular BBQ sauce and omit the cayenne pepper.

Let’s get cheesy

Meatloaf stuffed with cheese?! Yes, please. The ooey-gooey melty cheese is one of my favorite parts of this meatloaf. We enjoy sharp cheddar the most, but feel free to use any cheese you’d like: pepper jack, Monterey jack, fontina, Colby jack, the list goes on!

How do you know when meatloaf is done?

Your BBQ turkey meatloaf will be done when the internal temperature reads 165 degrees F on a meat thermometer.

Incredible BBQ turkey meatloaf in 5 simple steps

Cook the sweet potato. Start by cooking down the shredded sweet potato in a skillet with a little bit of olive oil for a few minutes so that it softens.
Mix the meatloaf. Add the rest of the meatloaf ingredients (except the cheese) to a large bowl and mix together well with your hands or a large spoon.
Shape the meatloaf. Place half of the meatloaf mixture onto a baking sheet lined with tinfoil and shape it into a 10×4-inch rectangle. Top it with the cheese, leaving about 1/2 inch on the sides (so that the cheese doesn’t melt out), then top with the rest of the meatloaf mixture and seal the edges.
Add sauce & bake. Spread half of the BBQ sauce on top of the meatloaf and bake it up.
Sauce & serve. Glaze the meatloaf with the rest of the BBQ sauce, let it cool, and then serve! I like to top mine with a little fresh cilantro, too.

What to pair with this BBQ turkey meatloaf

Get all of my side dish recipes here!

How to freeze homemade turkey meatloaf

Freeze unbaked meatloaf: simply shape the meatloaf, wrap it well with plastic wrap and a layer of tinfoil, and place it in the freezer for up to 3 months. To cook from frozen, let the meatloaf thaw in the refrigerator before baking as directed.
Freeze baked meatloaf: bake as directed and let the meatloaf cool completely. Then wrap it well and freeze it for up to 3 months. To reheat it, simply let it thaw in the refrigerator, remove the wrapping, and then bake as directed until heated through.

More cozy dinners you’ll love

Get all of my dinner recipes here!

I hope you love this BBQ turkey meatloaf! If you make it, be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!

The
Ambitious Kitchen
Cookbook

125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day

Cheddar-Stuffed Sweet Potato BBQ Turkey Meatloaf

Prep Time 10 minutes

Cook Time 55 minutes

Total Time 1 hour 5 minutes

Serves4 servings

Outrageously delicious sweet potato BBQ turkey meatloaf stuffed with sharp cheddar cheese. This high-protein turkey meatloaf is easy to make and bound to become a dinner staple! Freezer-friendly and perfect served with your fav side dishes.

Ingredients

1 teaspoon olive oil
1 small sweet potato, shredded (about ¾ cup shredded sweet potato)
1 pound lean ground turkey (94%)
1 small white onion, finely diced
2 cloves garlic, minced
1 egg, slightly beaten
½ cup italian style panko bread crumbs (or use gluten free bread crumbs)
2 tablespoons low sugar bbq sauce (I like Stubb’s)
1 teaspoon cumin
½ teaspoon cayenne pepper (if you like heat)
½ teaspoon fresh cracked black pepper
¾ teaspoon salt
2 oz sliced sharp cheddar cheese (or ½ cup shredded cheddar)
For the topping:
⅓ cup low sugar bbq sauce
Optional: Cilantro, for garnish

Instructions

Preheat oven to 375 degrees F. Line large baking sheet with parchment paper.
Place a medium skillet over medium heat. Add in olive oil and sweet potato shreds; sauce for about 5 minutes. Set aside to cool for a few minutes.
In a large bowl combine turkey, onion, sweet potato shreds, garlic, egg, bread crumbs, 2 tablespoons bbq sauce, spices, and salt and pepper. Use your hands or a large spoon to mix until well combined. I find that it’s much easier to combine the ingredients if you use your hands.
Place half of meat mixture on foil-lined pan and shape into a 10×4 inch rectangle. Top with cheddar evenly, leaving about an 1/2 inch of room on the sides. Top with the remaining meat mixture, enclosing the cheese completely and sealing the sides/edges together.
Spread half of the bbq sauce on top of the meat loaf, reserve other half for brushing on when meatloaf is finished baking.
Bake meatloaf for 50 minutes to 1 hour or until meat thermometer reads 160 degrees F. Top with remaining sauce and allow to cool for 5 minutes before cutting into 4 slices. Top with cilantro and serve with sweet potato fries or a side salad.

Recipe Notes

To make gluten-free: simply use gluten-free panko bread crumbs.
Feel free to use any cheese you’d like: pepper jack, monterey jack, fontina, colby jack, the list goes on.
See the full post for tips, tricks, and what to serve with this meatloaf!

Nutrition

Serving: 1slice (based on 4)Calories: 352calCarbohydrates: 21.8gProtein: 28.1gFat: 17.2gSaturated Fat: 5.9gFiber: 1.6gSugar: 7.3g

This post was originally published on January 16th, 2017, republished on September 14th, 2019, and republished on February 14th, 2026.

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