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Turkey meatloaf muffins

2
Total Time
1 hr 14 min
Prep
20 min
Cook
54 min
Serves
12
Difficulty
Moderate
We took the guesswork out of portion control with these muffin-size turkey meatloaves. Enjoy them as a main course or serve them as sandwiches. These muffins can be made ahead and warmed in minutes in the microwave. Pop extras in the freezer for fabulous fast-food. Serve with mashed or roasted cauliflower, and cranberry sauce, if desired.

Ingredients

cooking spray

4 spray(s)

uncooked extra lean ground turkey breast

2 pound(s)

table salt

1 tsp

black pepper

½ tsp

regular butter

2 Tbsp

olive oil

2 Tbsp

uncooked onion(s)

1 large, finely chopped (about 1 1/2 cups)

garlic clove(s)

3 medium clove(s), finely minced, or more to taste

cremini mushroom(s)

12 oz, or other mushrooms, diced (about 2 cups)

soy sauce

1 tsp

sherry cooking wine

2 Tbsp

fresh parsley

½ cup(s), fresh, minced

Instructions

  1. Preheat oven to 350ºF and fill 12 muffin holes with liners. Coat a large bowl with cooking spray.
  2. Place turkey in prepared bowl; season with salt and pepper, mix until incorporated and set aside.
  3. Place butter and oil in a large frying pan and cook over medium heat until butter melts; add onion. Sauté onion over medium heat until wilted and translucent, about 5 to 8 minutes. Add garlic; cook for 1 to 2 minutes. Add mushrooms and sauté until mushrooms begin to give off moisture, about 3 to 5 minutes.
  4. Add soy sauce and sherry; cook until mixture begins to resemble a paste, about 5 to 10 minutes. Toss in parsley and cook for 1 to 2 minutes more.
  5. Add mushroom mixture to turkey and mix until thoroughly incorporated. Drop by heaping tablespoons into prepared muffin tins until 2/3 to 3/4 full. Bake muffins until center seems firm to the touch and turkey is completely cooked through, about 22 to 27 minutes.
  6. Serving size: 1 muffin

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