Turkey

I’ve never been a big fan of meatloaf, but I do like meatballs. Weird, right? They’re basically the same thing. Maybe it’s the name that gets me—who would want to eat a loaf of meat? I realize the answer is a lot of people. There are many meatloaf lovers out there, I’m just not one of them.

A redeeming quality about meatloaf is the make ahead and freezability of the dish. As a working mom, I’m constantly looking for ways to save time while also putting a nutritious meal on the table for my family. I made these turkey muffins with the thought that if I didn’t like them, I could live with it because Jeromy would still eat them. As it turns out, I didn’t have to worry about it.

Turkey Meatloaf Muffins

by The Splattered Apron

Prep Time: 5 minutes

Cook Time: 30 minutes

Keywords: bake entree turkey

Ingredients (12 muffins)

non-stick cooking spray
1/2 cup plain bread crumbs
1/2 cup panko bread crumbs
2 cups chopped arugula
1/4 cup chopped sun-dried tomatoes
2 garlic cloves, minced
2 large eggs, lightly beaten
1/4 cup olive oil
1/3 cup crumbled feta cheese
salt and pepper
1 pound ground white turkey meat

Instructions

Preheat the oven to 350 degrees.

In a large bowl, mix together the bread crumbs, arugula, sun-dried tomatoes, garlic, eggs, olive oil, feta, salt and pepper.

Once combined, add the turkey and stir gently, being careful not to overwork the meat.

Spray the cups of a muffin tin with non-stick cooking spray.

Fill each cup about 1/2-3/4 full of the turkey mixture.

Bake until the internal temperature is 165 degrees, or at least 25 minutes {or longer, depending on your oven}.

Once baked, use a paper towel to soak up any excess oil on top of the muffins, then run a knife around the edge of each cup to remove the muffins cleanly. Allow to cool slightly on a wire rack before serving.

The pictures really don’t do justice to how much I loved these muffins. A lot of time turkey meat can get really dry but these stayed wonderfully moist and flavorful. I use some of the oil from the sun-dried tomatoes in place of some of the olive oil, which I think gives the muffins a rich flavor.