TURKEY MEATLOAF MUFFINS
Turkey Meatloaf Muffins are juicy, flavorful, quick to make, and egg-free & gluten-free, with a tender texture and a yummy barbecue sauce glaze!
Provided by Samantha Skaggs
Categories Main Course
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Line a rimmed baking sheet with foil. Spray a six-cup muffin tin with nonstick cooking spray and set on top of the baking sheet.
- In a large bowl, combine ground turkey, olive oil, quick oats, garlic powder, and freshly ground black pepper.
- In a 1-cup measuring cup, measure out barbecue sauce, ketchup, and Worcestershire sauce; stir well. Pour half of the barbecue sauce mixture into the ground turkey mixture and mix to combine.
- Evenly divide the meat mixture between the six muffin cups, smoothing the tops of the mounds. Carefully spoon the remaining barbecue sauce mixture over the meatloaf muffins. Bake for 30 to 45 minutes, until the center of a meatloaf muffin reaches 165°F on an instant read thermometer. Use a spoon to help lift the muffins out of the pan and drain on a paper towel-lined plate.
Nutrition Facts : Calories 243 kcal, Carbohydrate 17 g, Protein 19 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 41 mg, Sodium 394 mg, Sugar 10 g, ServingSize 1 serving
MINI TURKEY MEATLOAVES
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h20m
Yield 18 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Generously coat 18 standard muffin cups (from two 12-cup muffin pans) with cooking spray.
- Put the oats in a small bowl and slowly pour the milk over them. Stir to make sure the oats are all coated and then let them sit for a few minutes.
- Put the turkey and bacon in a separate large bowl and add the oats and any extra milk from the bowl to it. Add the parsley, seasoned salt, black pepper, red pepper flakes and 1/4 cup of the ketchup. Use your hands to mix it all together. Place a 1/4-cup scoop of the mixture in each greased muffin cup. Squirt about 1/2 teaspoon of the remaining ketchup on top of each meatloaf. Use a spoon to smear the ketchup evenly over the top, then use it to nudge the edges of the meatloaves away from the pan a bit (this just neatens them up a little).
- Bake for 25 minutes, then carefully squirt another 1/2 teaspoon of ketchup on top of each, spreading it carefully with a spoon to cover as much of the surface as possible. Continue to bake until completely cooked through and sizzling around the edges, about another 30 minutes. If there are any large areas without ketchup, go ahead and squirt/spread more as needed.
- Sprinkle the meatloaves with parsley, then let them sit in the pan for 5 to 7 minutes before serving. Run a sharp knife around the edges of the loaves to loosen them if they stick. Serve them warm with a veggie on the side
MUFFIN-PAN MEAT LOAVES
I used to have a catering business, and my specialty was comfort food. I once needed a gluten-free meat loaf, and my clients went nuts over this recipe. I often use an 8x8-in. pan or a loaf pan, but a muffin tin really cuts the cooking time. -Vangie Panagotopulos, Moorestown, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a large bowl, combine the first 9 ingredients. Add beef and turkey; mix lightly but thoroughly. Place 1/3 cup mixture into each of 12 ungreased muffin cups, pressing lightly., In a small bowl, mix topping ingredients; spoon over meat loaves. Bake, uncovered until a thermometer reads 165°, 15-20 minutes. Freeze option: Bake meat loaves without topping. Cool meat loaves, and freeze, covered, on a waxed paper-lined baking sheet until firm. Transfer meat loaves to an airtight container; return to freezer. To use, partially thaw in refrigerator overnight. Place meat loaves on a greased shallow baking pan. Prepare topping as directed; spread over tops. Bake in a preheated 350° oven until heated through.
Nutrition Facts : Calories 304 calories, Fat 15g fat (6g saturated fat), Cholesterol 147mg cholesterol, Sodium 706mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 27g protein.
TURKEY MEATLOAF MUFFINS
Nobody will beg for the end pieces anymore, because they all come out like end pieces with these individual serving turkey meatloaf muffins.
Provided by BECKY M
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h5m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a muffin tin with cooking spray.
- Combine ground turkey, Cheddar cheese, onion, bread crumbs, milk, eggs, Worcestershire sauce, garlic, salt, and pepper in a large bowl; mix well with your hands.
- Drop scoops of the turkey mixture into the muffin tin using a large ice cream scoop.
- Bake in the preheated oven until golden brown, about 45 minutes.
Nutrition Facts : Calories 255.4 calories, Carbohydrate 10.5 g, Cholesterol 107.8 mg, Fat 13.6 g, Fiber 0.9 g, Protein 22.9 g, SaturatedFat 6 g, Sodium 574.9 mg, Sugar 2.5 g
SPINACH-TURKEY MEATLOAF MADE IN MUFFIN PANS
These then freeze so great and are healthy. This came from Thinner Times. I have not tried this, just posting for safe keeping.
Provided by internetnut
Categories Vegetable
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Chop mushrooms, onions and garlic and cook til soft, then set aside to cool. Drain out the oil used to cook, and set aside to cool.
- In a bowl add frozen thawed spinach, package of lean ground turkey, eggs, parmesean cheese, cooled cooked mushroon/onion mixture, italian bread crumbs, salt and pepper to taste, and also throw in Oregano to taste. Mix them all up like meatloaf. Throw into VERY well PAM sprayed muffin pan and bake at 350 for half hour.
Nutrition Facts : Calories 114.7, Fat 5.2, SaturatedFat 1.8, Cholesterol 60.8, Sodium 143.8, Carbohydrate 5.7, Fiber 1.2, Sugar 0.9, Protein 12.1
MINI TURKEY SPINACH MEATLOAVES
I started doing Weight Watchers and needed a substitute for "real" meatloaf. Using the muffin pan makes it easier for portion control.
Provided by nanner18411
Categories Meatloaf
Time 55m
Yield 12 mini loaves, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Spray a muffin pan with cooking spray- I used a 12 muffin pan.
- Cook spinach as directed and drain well.
- In a large mixing bowl combine panko crumbs, egg substitute, pesto, sun dried tomatoes, onion and garlic powder and milk and mix well.
- Add ground turkey ( I used ground turkey breast) and mix well.
- Add drained and cooled spinach.
- If consistency is dry add a little more milk, if consistency is moist add a little more panko crumbs.
- Add pepper to taste.
- Divide mixture and place in muffin pan, approx 1/4 - 1/2 cup per muffin.
- Bake @ 350 for approx 30-45 mins or until a meat thermometer registers 160.
Nutrition Facts : Calories 87.6, Fat 3.3, SaturatedFat 0.8, Cholesterol 26.2, Sodium 98.8, Carbohydrate 5.1, Fiber 1, Sugar 0.8, Protein 9.8
MEATLOAF MUFFINS WITH STOVE TOP STUFFING
This is very quick and easy to make. Kids love the "muffins". Also great for any of those anti-onion people in your home. You can make it with ground turkey to make it really healthy. I actually have a pan I drilled holes in to let the fat and grease drain out while cooking. We make these often. I got this recipe from a friend who was doing Weight Watchers at the time. Oh, and I half this recipe all the time. If I feel like loafs I just form those and bake a bit longer.
Provided by Grunig
Categories Poultry
Time 45m
Yield 12 muffins, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients.
- Spray muffin tins with cooking spray (Pam), esp for turkey.
- Fill muffins tins to top.
- Bake at 350°F for 35 minutes.
Nutrition Facts : Calories 458.5, Fat 25.2, SaturatedFat 9.6, Cholesterol 165.1, Sodium 523.7, Carbohydrate 21.8, Fiber 0.9, Sugar 2.4, Protein 33.3
TURKEY-SPINACH MEATLOAF
Provided by Florence Fabricant
Categories dinner, main course
Time 2h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place garlic cloves in small saucepan, add enough olive oil to cover them, and place over very low heat. Cook about 40 minutes, until garlic is tender but not browned. Drain garlic, and reserve oil. While garlic cooks, remove and discard stems and heavy leaf ribs from spinach.
- Place onion in nonstick sauté pan over low heat. Cook until translucent, about 2 minutes. Add spinach leaves and salt, and stir until spinach wilts. Line a small baking sheet with several thicknesses of paper towel, and spread spinach mixture on towel and refrigerate to cool.
- Heat oven to 375 degrees. In a mixing bowl or bowl of an electric mixer combine turkey, thyme, pepper, cayenne and cooked garlic cloves; mix well.
- Remove spinach from refrigerator, and chop. Add to mixing bowl, and mix well by hand or on low speed by machine. Form into loaf shape.
- Heat a heavy skillet, preferably oven-proof. Add a little of the garlic oil and sear loaf top and bottom until lightly browned. Sides can be seared but only if you have a very large spatula to turn loaf easily. Place skillet in oven or transfer loaf to shallow baking dish, then place in oven. Bake about 50 minutes, until a thermometer registers 160 degrees. Remove from oven and serve, or refrigerate and serve cold. Reserve remaining garlic oil for another use.
Nutrition Facts : @context http, Calories 338, UnsaturatedFat 12 grams, Carbohydrate 9 grams, Fat 18 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 4 grams, Sodium 750 milligrams, Sugar 2 grams, TransFat 0 grams
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