Turkey Meatloaf Muffins

By MelanieAnn

Ingredients

• 1 lb. ground turkey
• 2 tablespoon of olive oil
• 1/4 cup finely chopped chives
• 1/4 cup finely chopped fresh flat-leaf parsley
• 4 cloves garlic, minced
• 1/2 onion, finely chopped
• 1 large egg, lightly beaten
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon dried thyme
• 1/4 teaspoon ground nutmeg
• 1 teaspoon garlic powder
• 1 teaspoons seasoned salt
• 1/2 teaspoon sugar
• 1/4 cup grated Parmesiano Reggiano cheese
• 1/4 cup milk
• 3/4 cups panko bread crumbs
• 1/4 cup finely chopped dried cranberries
• 1 tbsp. Worcestershire Sauce
• 1/4 cup ketchup

Details

Adapted from queenlatifah.com

Preparation

Step 1

1. In a medium saucepan heat the oil, add the onions and cook until translucent. Add the minced garlic and cook for 3 minutes, being careful not to burn. In a large bowl add the ground turkey, the sautéed onion and garlic mixture and all of the remaining ingredients except the ketchup. To thoroughly blend the ingredients you will need to use your spotlessly clean hands.

2. Place metal or silicon muffin liners in muffin tin and spray each with non-stick cooking spray. Using an ice cream scooper, fill muffin tins so the tops are rounded and smooth with the meatloaf mixture. Use a pastry brush and coat muffin tops with ketchup.

3. Bake in preheated oven for about 30 minutes or until cooked through. Using a muffin tin instead of a loaf pan knocks off more than half of the cooking time. Leftovers can be frozen individually for a quick snack or dinner. Serve with a dollop of whipped cheddar or garlic mashed potatoes and garnish with chopped chives.