As I mentioned in a previous post, this month's supper club theme was "Halloween" food. My husband and I both had some difficulty picking our recipes. Eventually, my husband and I agreed that pumpkin was a fall/Halloween food and he decided to make these meatloaf muffins. There was definitely some prep to this dish. I feel like my husband was chopping for quite awhile and then the onion, garlic, and mushrooms had to be sauteed. Once put together though I thought that these meatloaf muffins were really tasty! Baking in a muffin tin means less cooking time. The pumpkin flavor wasn't overwhelming and helped moisten them up. And I loved the addition of the home-made cranberry sauce. My daughter ate her muffin but my son wasn't a big fan (no surprise there!). Everyone at supper club seemed to enjoy these too.
recipe slightly adapted from Cara's Cravings
1 cup finely chopped onion
1 8oz package mushrooms, chopped finely
3 cloves of minced garlic
1 lb 93% lean ground turkey breast
1 cup pumpkin puree
1 egg white
1/3 cup plain bread crumbs
1 tsp each minced fresh thyme and rosemary
Freshly ground salt and pepper
1 cup fresh cranberries
1/4 cup sugar
1/4 cup water
Preheat oven to 400F. Spray a standard 12-cup muffin tin with nonstick cooking spray.
In a nonstick skillet over medium heat, cook the onions until softened, about 8 minutes. Add the mushrooms and garlic and cook for about 5 minutes more, until vegetables are tender. Add to a bowl with the turkey, pumpkin, egg white, oats, sage, salt & pepper. Toss gently to combine. Divide the mixture evenly among the muffin tin. Place in the oven, bake for 20 minutes.
Combine cranberries, sugar and water in a small saucepan. Bring to a boil and then simmer for 10-15 minutes. Spoon onto the meatloaf muffins, and bake for another 15 minutes. Remove from the oven and let rest for 5 minutes before serving.
Family Rating: 1 1/2 thumbs up.
This recipe was shared at:
Church Supper @ Everyday Mom's Meals
Weekend Potluck @ 4 Little Fergusons
Sundae Scoop @ I Heart Nap Time