Saturday, April 28, 2012

Tropical Turkey Meatloaf Muffins



I have decided to handle my recipe posts a little differently…for my own sanity. I am going to be posting these individually. I am finding that I am getting too bogged down with life issues to sit down and focus for an entire day, pumping out a 6 recipe post. I know, I know…I could work on a little each day…but that is not how my crazy brain works…haha!
I encourage you to collect the printables to create your own menu plan. I will be posting 2 to 3 recipes a week. I have also decided to include some dessert/snack recipes!

So…
The next recipe…

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Tropical Turkey Meatloaf Muffins

1 1/2 pounds ground turkey
1 cup fresh bread crumbs
1 small-medium onion, chopped finely
1 egg
2 tablespoons Worcestershire sauce
2 teaspoons sea salt (or to taste)
1 teaspoon fresh ground black pepper
1 teaspoon garlic powder
1/4 teaspoon dried ginger

Preheat oven to 375 degrees.
Combine all ingredients in a large bowl. Mix well. Divide into eight equal balls and press into a muffin pan. Top with sauce. Bake for 30-40 minutes, until cooked through.

Sauce

1/2 cup organic ketchup
1/2 cup of fresh, or frozen thawed, pineapple chunks
2 tablespoons organic brown sugar
1 tablespoon all natural, non-GMO soy sauce

Combine ingredients in a food processor. Process for 30 seconds.

Printable version

For my bread crumbs I used the ends of whole wheat organic bread, which I usually end up throwing away (Bad, bad Jessie). If you want to make these gluten free, use gluten free bread (Udi’s makes a great gf bread product).

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Here are the bread crumbs after being pulsed about 20 times in my mini food processor.

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I  like to use organic ground turkey. That way I can be sure there are no “retained solutions” and “natural flavorings”…which, BIG surprise…are anything but “natural”. These contain heavy sodium…and natural flavor is a tricky way of including MSG.
If your meat mixture feels a tad dry, you can add a little milk for moisture (soy milk works also).

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I used the middle outer muffin cups for the last two loaves. They will cook more evenly.


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I served these with organic brown rice, topped with a little coconut oil…keeping with my tropical theme (and because I am just now finding out I have a dairy allergy, and butter is a no-no). It was WONDERFUL!!


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So easy! You could whip these up the night before, cover and refrigerate (uncooked)…then pop them in the oven when you get home from work, school, sports practices, extracurriculars… Even the rice can be made up to 4 days ahead of time and reheated!

Have a great weekend!

Jessie

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