Umm... yum! These meatloaf muffins are delicious and incredibly healthy. Its another recipe I found on Cara's blog, but she adapted Ashlee's original here. They are just so great at coming up with these things... and I'm great at following a recipe. But in this case, that's all you need to do.
As soon as I get some more ground turkey (or chicken), I want to make another batch of these and stick them in the freezer. These would be great for me to take to work for lunch, as I am always in search of a quick option that is high in protein. Its also a good way to use up any leftover cranberries you have from Thanksgiving!
Pumpkin-Turkey Meatloaf Muffins with Cranberry Glaze
from Cara's Cravings
2 tsp. olive oil
1 c. finely chopped onion
1 8oz package mushrooms, chopped finely
3 cloves of minced garlic
1 lb 93% lean ground turkey breast
1 c. pumpkin puree
1 egg white
1/3 c. rolled oats
1 tsp. each minced fresh thyme and rosemary (I also added sage since I had some on hand)
Freshly ground salt and pepper
1 tbsp Worcestershire sauce
1 c. fresh cranberries
1/4 c. sugar
1/4 c. water
1. Preheat oven to 400F. Spray a standard 12-cup muffin tin with nonstick cooking spray.
2. In a nonstick skillet over medium heat, saute the onions in olive oil until softened, about 8 minutes. Add the mushrooms and garlic and cook for about 5 minutes more, until vegetables are tender. Add to a bowl with the turkey, pumpkin, egg white, oats, thyme, rosemary, (sage), salt & pepper, and worcestershire. Toss gently to combine. Divide the mixture evenly among the muffin tin. Place in the oven, bake for 20 minutes.
3. Combine cranberries, sugar and water in a small saucepan. Bring to a boil and then simmer for 10-15 minutes. Spoon onto the meatloaf muffins, and bake for another 15 minutes. Remove from the oven and let rest for 5 minutes before serving.
These were quite good. The cranberry on top was a delicious addition to balance out the savory. The pumpkin was not overwhelming, but helped keep the meatloaf moist. Oh yeah - did I mention each muffin is only 108 calories!?! Two make a great meal when served with a veggie. (Per muffin, I calculated 108 cals, 4g fat, 6g carbs, 2.5g sugar, 1.5g fiber, and 9g protein!)