Italian Turkey Meatloaf Muffins (TMP Photo/A. McKinney)
One of the easiest ways to cut back on saturated fat from red meat is by replacing ground beef with ground turkey.
It is such an easy substitution, and I have really not found a recipe in which I missed the ground beef.
These Italian turkey meatloaf muffins are one of my favorite comfort foods on a chilly night. I like to serve them with mashed potatoes and sautéed spinach for a colorful and flavorful meal.
I decided to bake this meatloaf in a muffin tin because the “muffins” cook up much quicker than a large loaf and they are pre-portioned.
Also, If you are short on time, you can mix up the ingredients the night or morning before dinner and just bake them up when it’s time to eat.
Lightening up comfort foods is so simple. It just takes a few substitutions to make a healthy and satisfying main dish.
Italian Turkey Meatloaf Muffins
From start to finish: 30 minutes
1 pound lean ground turkey
1/2 onion, chopped
2 cloves garlic chopped
1/3 cup sun-dried tomatoes, chopped
2 Tablespoons fresh basil, chopped (you can substitute 2 teaspoons of Italian seasonings)
1/2 cup parmesan, freshly grated if possible
3/4 cup bread crumbs
2/3 cup ketchup
3/4 teaspoon of salt
1/2 teaspoon fresh ground Pepper
Sauté onion with salt and pepper for about 6 to 7 minutes over medium heat.
Add garlic to the onion for about 1 minute to soften it and then remove from heat.
Mix together turkey, tomatoes, basil, parmesan, egg, bread crumbs, 1/3 cup ketchup, and pinch of salt and pepper. Lastly, add the cooled onions and garlic.
Mix all of the ingredients with your hands, but don't over work it.
Use a muffin pan to make 8 mini-meatloaves or form one large loaf on a sheet pan. Top with remaining ketchup.
Bake for about 25 minutes at 350 degrees for muffins and 45 minutes for the meatloaf. Serve immediately.
For more recipes and side dishes to go with these meatloaf muffins be sure to check out www.AprilMcKinney.com.