Turkey meatloaf muffins
3
Points®
Total time: 1 hr 14 min • Prep: 20 min • Cook: 54 min • Serves: 12 • Difficulty: Easy
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
0.5 tsp
Unsalted butter
2 Tbsp
Olive oil
2 Tbsp
Onion
1 large
Garlic
3 clove(s)
Cremini mushroom
12 oz
Soy sauce
1 tsp
Sherry cooking wine
2 Tbsp
Fresh parsley
0.5 cup(s)
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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