Posts tagged ‘meatloaf’

April 28, 2011

Food: Turkey Meatloaf Muffins with Zucchini: Take 2.

We had some ground turkey in the freezer and I wanted to recreate the meatloaf muffins but change it up a bit.

I might just say that I think I like this version better than the previously posted meatloaf muffins. But you will have to be the judge.

I know the photo is a little boring. This was lunch the next day- I forgot to photograph them the night before with all our gorgeous sides- we were hungry and they smelled good.

Turkey Meatloaf Muffins with Zucchini

  • 1 tablespoon Olive Oil or butter
  • 1/2 white/yellow onion, minced
  • 2 cups mushrooms, minced (1 cup when minced)
  • 1 carrot, minced
  • zucchini, minced
  • 1 clove garlic, minced
  • 1 package ground turkey – 1.5 lbs.
  • 1 teaspoon smoked paprika
  • 1 teaspoon medium chili powder
  • 1 cup Ketchup, separated (1/2 cup for turkey mixture, 1/2 cup for topping)
  • 3-4 dashes Worcestershire sauce
  • 1 teaspoon Siracha hot sauce, more if you like it hot (and more for topping)
  • 1/2 cup Panko bread crumbs
  • 1 egg, whisked
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup brown sugar
Preheat oven to 400 degrees.
1. In a small sauce pan, heat oil or butter with medium high heat. Add onion, mushrooms, carrot and zucchini. Saute for 5 minutes, stirring occasionally. Add garlic and stir to combine. Cook for another 1-2 minutes. The mushrooms and zucchini should be browned but not burnt. Remove from heat.
2. In a medium to large-sized bowl combine all ingredients from turkey through salt and pepper. Using your hands is the best for this. You don’t want to work it too much but make sure that all the ingredients are fully incorporated so that each bite contains everything!
3. Spray muffin pan with cooking spray. With hands, take about 1/2 cup of turkey mixture and make into a ball and push into the muffin molds. I added a little extra to the tops on some to make them a little bigger. They will shrink a little once cooked.
4. To make topping, combine 1/2 cup ketchup, brown sugar, 1-2 dashes of Worcestershire sauce (and more Siracha if you like it hot) into a small cup/bowl. I used a measuring cup and it worked great. Using a spoon, top each ‘muffin’ with about a tablespoon of the ketchup/brown sugar mixture.
5. Place in oven and cook for 18-20 minutes. Remove from oven and let sit for 2 minutes. With a large spoon scoop the muffins out of the muffin forms- they will come out smooth and will stay intact.
*make sure that your vegetables are minced finely. You don’t want huge chunks of them in your ‘muffins’. You can see in the top picture how small the carrot is!

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January 5, 2011

Food: Turkey Meatloaf Muffins.

That’s right, I said it. Muffin. Instead of making the large brick of meatloaf and waiting for 50+ minutes for it to be done. I put mine in a muffin pan to make personal sized mini meatloaf’s. Trust me, not only do they cook more quickly – 18 minutes to be exact, they look great on your plate and are super easy to put into Tupperware for tomorrow’s lunch. Plus they stay super moist! I followed a recipe that I found in my Cooking Light magazine, but naturally changed a few things. Here is my version.

  • 1 tablespoon of butter
  • 2 cups chopped yellow onion
  • 1 (8-ounce) package pre-sliced mushrooms – I use Cermini mushrooms for their depth of flavor
  • 3 garlic cloves, chopped
  • 3/4 cup Panko bread crumbs
  • 3 tablespoons chopped fresh flat leaf parsley
  • 1 tablespoon low-sodium soy sauce
  • 1/2 tablespoon Sriracha (I usually use a little more than this, depending on how spicy you want it)
  • 1 tablespoon of Worcestershire sauce
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 1/2 pounds ground turkey breast
  • 1 large egg, beaten
  • Cooking spray
  • 1/2 cup ketchup
  • 1 tablespoon packed brown sugar
  • 1/2 teaspoon Dijon mustard
  • 1/8 teaspoon ground nutmeg

1. Preheat oven to 400 degrees. Coat muffin pan with cooking spray, coat the entire pan.

2. Melt butter in large skillet over medium heat. Add onion and saute for 2-3 minutes until softened. Add mushrooms and garlic; cook for 6-8 minutes, stirring occasionally. Remove and let cool.

3.  Combine Panko and next 8 ingredients (to egg) in large bowl; add mushroom mixture once cool. I use my hands to blend all ingredients together.

4.  Take small to medium handful of meatloaf mixture and pack between two hands (almost like you are making a burger), place in muffin form, press down so that it’s compact. I keep a small peak so that the meatloaf’s look like muffins.

5. Combine ketchup, brown sugar, mustard and nutmeg together in small bowl (I added a little hot sauce to the mix too). Spoon about 1 tablespoon of mixture on top of each meatloaf top.

6. Bake for 18 minutes. I’ve turned the broiler on for the last-minute or 2, just so it’s a little crispy. Let cool for 1 minute before serving. Dig in!

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