Weekly Recipe: Turkey Meatloaf Muffins

This is a recipe that Anna shared with me, courtesy of eTools

Turkey Meatloaf Muffins
POINTS® value 3
Servings 12

2 pound lean ground turkey
1 tsp table salt
1/2 tsp black pepper
2 Tbsp unsalted butter
2 Tbsp olive oil
1 large onion, finely chopped (about 1 1/2 cups)
3 medium garlic cloves, finely minced, or more to taste
12 oz cremini mushrooms, or other mushrooms, diced (about 2 cups)
1 tsp soy sauce
2 Tbsp sherry cooking wine
1/2 cup parsley, fresh, minced

Preheat oven to 350ºF and fill 12 muffin holes with liners. Coat a large bowl with cooking spray.

Place turkey in prepared bowl; season with salt and pepper, mix until incorporated and set aside.

Place butter and oil in a large frying pan and cook over medium heat until butter melts; add onion. Sauté onion over medium heat until wilted and translucent, about 5 to 8 minutes. Add garlic; cook for 1 to 2 minutes. Add mushrooms and sauté until mushrooms begin to give off moisture, about 3 to 5 minutes.

Add soy sauce and sherry; cook until mixture begins to resemble a paste, about 5 to 10 minutes. Toss in parsley and cook for 1 to 2 minutes more.

Add mushroom mixture to turkey and mix until thoroughly incorporated. Drop by heaping tablespoons into prepared muffin tins until 2/3 to 3/4 full. Bake muffins until center seems firm to the touch and turkey is completely cooked through, about 22 to 27 minutes. Yields 1 muffin per serving.

These muffins can be made ahead and warmed in minutes in the microwave. Pop extras in the freezer for fabulous fast-food. The addition of 1 1/2 tablespoons of cranberry sauce per muffin increases the POINTS value to 4 per serving.