Honey-Barbecue Turkey Meatloaf & Homemade Gluten-Free Chicken Pot Pie!

by on ‎01-12-2015 07:27 PM

Hello, foodies…

I really had fun being back on In the Kitchen with David yesterday…were you able to join us? If not, you’ve got another chance on Wednesday at 8pm ET. We’ve got a big 3-hour show together and more laughs in store, I’m sure.

Budget-Friendly, Make-Ahead Meals month continues and this week we’re creating a recipe that’s the very definition of make-ahead…Honey-Barbecue Turkey Meatloaf.

Honey-Barbecue Turkey Meatloaf
Serves 6

This recipe is prepared with the Temp-tations® Old World Texas Muffin Pan with Wire Rack (K39672).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.


  • 1/2 lb mushrooms

  • 1 medium-sized carrot

  • 1 cup finely chopped onion

  • 1 Tbsp vegetable oil

  • 2 tsp minced garlic

  • 1 cup panko bread crumbs

  • 1/3 cup milk

  • 1 tsp dried thyme

  • 1 Tbsp Worcestershire sauce

  • 3 Tbsp plus 1-1/2 cups honey-barbecue sauce, divided

  • 1-1/2 tsp kosher salt

  • 1 tsp ground black pepper

  • 2 large eggs, lightly beaten

  • 2 lbs ground turkey


  1. Preheat the oven to 350°F. Spray a Texas-sized muffin pan with cooking spray, set aside.

  2. Finely chop the mushrooms and carrots in a food processor. Set aside.

  3. Cook the onion in the oil in a large skillet over medium-low heat. Stir occasionally for 5 minutes, or until softened. Add the garlic and cook for 1 minute. Add the chopped mushrooms and carrot. Cook, stirring occasionally, about 10 minutes, or until the liquid from the mushrooms has evaporated. Transfer the mushroom mixture to a large bowl and let the vegetables cool.

  4. Meanwhile, combine the breadcrumbs and milk in another bowl. Let the mixture stand for 5 minutes and then spoon it in with the vegetables along with the thyme, Worcestershire, 3 Tbsp of barbecue sauce, salt, pepper, eggs, and turkey. Mix well.

  5. Divide the mixture into 6 large balls and place them into the prepared muffin cups. Lightly press the mixture into the cups, keeping a domed top. Take a 1/2 cup of barbecue sauce and spread it evenly over the top of each muffin. Place the filled muffin pan on a baking sheet and place it on the middle rack of the oven. Bake for 45 minutes, or until the middle of each meatloaf has reached 165°F. Serve with the remaining barbecue sauce.

Honey-Barbecue Turkey Meatloaf

Just to reiterate what I did in the video…I baked these meatloaves in a muffin pan to make individual-sized portions. So, bake them, cool them, and refrigerate or freeze the leftovers for later. If you freeze the “muffins,” it’s best to thaw them the night before in the fridge. If there’s no time for that, you can always thaw them out in a water bath…put the muffins in an air-tight bag, soak them in cold water, and change that water every 30 minutes until thawed and then bake for about 30 minutes, or until hot.

To thaw them in the microwave, use the defrost setting or the reduced cook power and check your food often so it doesn’t start cooking. You can also bake foods from frozen. But, it usually takes 1-1/2 times the baking time to heat foods thoroughly, so be sure you have enough time. You may not on a busy weeknight.

You could bake all of these "muffins" and reheat them for later. You could also bake a homemade chicken pot pie and reheat it for later! Our friend Cat Ruehle, Holistic Nutritionist, Wellness Foods Chef, and author of Let Us All Eat Cake: Gluten-Free Recipes for Everyone’s Favorite Cakes, sent us a make-ahead recipe that’s AMAZING and…gluten free.

Gluten-Free Chicken Pot Pie

Gluten-Free/Healthier Chicken Pot Pie
Yield: 4-6 servings


  • 1 store-bought gluten-free pie crust, thawed (Pillsbury, for example)

  • 4 cups chicken broth

  • 2 small sweet potatoes, peeled and chopped into small bite-sized chunks

  • 2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme

  • 4 carrots, peeled and chopped into small bite-sized chunks

  • 2 tablespoons olive or coconut oil

  • 1 small white onion, peeled and finely chopped

  • 3 tablespoons gluten-free flour (such as sorghum, white rice)

  • 1/2 cup milk of choice (I used unsweetened coconut)

  • 2 stalks celery, sliced

  • 2 1/2 cups shredded rotisserie chicken

  • 1 cup frozen peas

  • 1/4 cup chopped fresh parsley, optional

  • 1/2 teaspoon sea salt

  • 1/2 teaspoon black pepper


  1. Preheat the oven to 400 degrees.

  2. In a large pot combine the chicken broth, sweet potatoes, and thyme. Bring to a boil and cook until almost fork-tender, about 10 minutes. Add the carrots and continue cooking 5 minutes. When vegetables are tender remove from heat, cover and keep warm.

  3. Meanwhile, heat the oil in a large sauté pan over medium and cook the onion until tender, about 10 minutes, but do not brown. Sprinkle in the flour and cook about 3 minutes to remove the raw flour flavor. Add the milk and stir well to combine. Transfer the onion mixture to the pot with the chicken broth and vegetables, stir to combine and simmer until thickened, about 15 minutes. Remove from the heat and add the celery, chicken, peas, parsley, and salt and pepper. Taste filling and add more salt and pepper if desired.

  4. Pour filling into a 9 inch round casserole dish. Roll out the gluten-free crust on a lightly floured counter and lay the crust over the filling, pressing the edges of the crust against the dish to seal. Sprinkle the crust with a little salt and pepper, if desired, and bake in the center of the oven until crust is browned and filling is bubbling hot, about 20 minutes. The cooled pot pie can be stored in the refrigerator for 3 days, or in the freezer, well-wrapped, for up to 1 month.

Foodies, your blog question today is what’s your favorite make-ahead meal? Do you make lasagna? Chicken and rice casserole? Maybe you'd like to try my Ratatouille Soup? I’ll see you Wednesday at 8pm ET.

Keep it flavorful!