BBQ Turkey Meatloaf Bowls
on Mar 30, 2025
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Get ready for a delicious and satisfying meal prep with these BBQ Turkey Meatloaf Bowls, perfectly paired with roasted Brussels sprouts and creamy homemade mac and cheese. This balanced combination offers a smoky-sweet protein, a nutritious veggie side, and a rich, cheesy comfort food staple—all in one meal. Whether you’re planning ahead for busy weekdays or just want a hearty, wholesome meal, this recipe is easy to make, packed with flavor, and sure to keep you satisfied all week long!
NUTRITIONAL INFORMATION / MACROS
Makes: 5 servings
Serving size: 1 bowl
Calories: 509
Macros: 45.5p / 41.7c / 19f (4 fiber)
Search the food database in the MyFitnessPal or MacrosFirst apps by looking up Stay Fit Mom BBQ Turkey Meatloaf Bowls to add it to your food diary.
INGREDIENTS
For the Meatballs:
- Ground turkey (93/7)
- Egg
- Panko bread crumbs
- Onion
- Salt
- Chili powder
- Pepper
- Cumin
- Garlic powder
- Onion powder
- Worcestershire
- Kinder’s Zero Sugar BBQ Sauce (I used Smoked Red Jalapeño)
For the Brussels Sprouts:
- Brussels sprouts, diced
- Balsamic vinegar
- Apple cider vinegar
- Salt, pepper, garlic powder
For the Mac & Cheese:
- Pasta
- 1/3 less fat cream cheese
- Full fat sharp cheddar cheese (off the block)
- Reserved pasta water
SUBSTITUTIONS
For the BBQ Turkey Meatballs:
- Protein Alternatives: Ground chicken, beef, pork, or plant-based meat
- BBQ Sauce Swap: Teriyaki sauce, honey mustard, buffalo sauce, or a balsamic glaze
- Binding Ingredient: Instead of breadcrumbs, try oats, almond flour, or mashed sweet potatoes
For the Brussels Sprouts:
- Alternative Veggies: Roasted broccoli, asparagus, green beans, or sautéed kale
- Flavor Boosters: Swap olive oil for butter or bacon fat, and add garlic, balsamic vinegar, or Parmesan
For the Mac & Cheese:
- Pasta Substitutes: Whole wheat pasta, chickpea pasta, cauliflower gnocchi, or spaghetti squash
- Cheese Alternatives: Try cheddar, gouda, parmesan, or a dairy-free cheese blend
- Dairy-Free Options: Use cashew cheese sauce, nutritional yeast, or a plant-based milk with a roux
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MEAL PREP SUPPLIES USED
4 cup glass bowls – Get the BRAND NEW Stay Fit Mom bowls for all your meal prep needs!!
Half size sheet pan – This is the perfect size for 5, 4 cup glass bowls. You can, of course, use a full size sheet pan but your bowls will slide around a little bit more.
STORING & REHEATING INSTRUCTIONS
Storing
As with most of my meal prep recipes, you can let these BBQ Turkey Meatloaf Bowls cool, then cover with a lid, and store in the fridge for up to 5 days for a quick meal ready to go!
Reheating
These meal prep bowls can be reheated at any time! Just microwave them for 2-3 minutes when you’re ready to eat if you are packing these for work or on the go. They can also be reheated in the oven for 10 minutes at 350 degrees.
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BBQ Turkey Meatloaf Bowls
Equipment
Ingredients
For the Meatballs:
- 2 pounds ground turkey, 93/7
- 1 large egg
- 1/2 cup panko bread crumbs, 28g
- 1 onion, diced
- 2 teaspoons salt
- 1.5 teaspoon chili powder
- 1 teaspoon pepper
- 1 teaspoon cumin
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon Worcestershire
- 10 tablespoons Kinder’s Zero Sugar BBQ Sauce, I used Smoked Red Jalapeño
For the Brussels Sprouts:
- 12 oz brussels sprouts, diced
- 1 tablespoon Balsamic vinegar
- 1 tablespoon apple cider vinegar
- salt, pepper, garlic powder
For the Mac & Cheese:
- 6 ounces uncooked pasta
- 2 ounces 1/3 less fat cream cheese
- 2 ounces full fat sharp cheddar cheese, off the block
- 1/2 cup reserved pasta water
Instructions
- Preheat the pellet grill or oven to 350 degrees and arrange 5 oven safe containers on a cookie sheet. Spray lightly with cooking spray.
- Combine all meatloaf ingredients, less the BBQ sauce well. Evenly divide the meat mixture into 5 mini loaves. Place one loaf in the bottom of each bowl and top each one with 2 tablespoons of BBQ sauce.
- In a mixing bowl, toss all Brussel sprout ingredients well. Evenly divide into the 5 bowls.
- Grill or bake until the internal temperature of meat reaches 160 degrees. This will take about 1 hour.
- While the meatloaf is cooking, boil the pasta in salted water. Reserve 1/2 cup pasta water before straining.
- Return strained noodles to the pot over medium high heat. Stir in all the cheese until melted. Slowly add reserved pasta water in as needed until the cheese is nice and creamy.
- Once the meat is fully cooked, evenly distribute the mac & cheese into each of the 5 bowls (about 1⁄2 cup each).
- Let cool before covering with lids and placing in the refrigerator. Reheat in the microwave for 2-3 minutes.
Notes
- Find these in both MyFitnessPal and MacrosFirst app by searching the food database for, “Stay Fit Mom BBQ Turkey Meatloaf Bowls.”
Easy and very good! My husband said he likes ground turkey this way even though he isn’t usually a fan. This did great in my Ninja oven on the sheet pan.
I don’t see the olive oil for the Brussel sprouts…did it get left off? Thank you!
Your recipes are so helpful! Can you reccommend an alternative veg to the brussles sprouts?
New to your method- can most of these recipes for the bowls be frozen for later? I wonder if in each recipe it is stated if so? I would like to make a few and have options for my husbands lunch throughout the week. Thanks for the clever idea and look forward to exploring and cooking!
I’ve had great success making this ahead and freezing it. I’ve done it with a few other recipes too, making it extra helpful for weeks when I am traveling and don’t have time to meal prep. Thanks Krista!