Lean Turkey Thanksgiving Meatloaf Muffins
Lean ground turkey meatloaf baked in a muffin tin with a cranberry-Dijon glaze. 34g protein — 40 minutes, serves 6.
Equipment
- A standard 12-cup muffin tin, for baking the meatloaf muffins
- A large mixing bowl, for combining the turkey mixture
- A silicone basting brush, for brushing on the cranberry-Dijon glaze
- An instant-read meat thermometer, for checking the muffins hit 74°C (165°F)
Ingredients
- 900 g lean ground turkey (2 lb) (93% lean)
- 2 large eggs lightly beaten
- 120 g plain breadcrumbs (about 1/2 cup)
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 tsp dried sage
- 1 tsp dried thyme
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 120 g cranberry sauce (about 1/2 cup)
- 1 tbsp Dijon mustard
Instructions
- Heat the oven to 190°C (375°F). Lightly oil a standard 12-cup muffin tin.
- Put the ground turkey, eggs, breadcrumbs, onion, garlic, sage, thyme, Worcestershire sauce, salt and pepper in a large bowl. Mix with your hands just until combined — do not overwork it, or the muffins turn dense.
- Divide the mixture evenly between the 12 muffin cups, pressing it in gently and mounding the tops slightly.
- Stir the cranberry sauce and Dijon mustard together in a small bowl. Brush about half the glaze over the tops of the muffins.
- Bake for 20–25 minutes, until the muffins are browned at the edges and an instant-read thermometer reads 74°C (165°F) in the centre.
- Brush the remaining glaze over the hot muffins and let them rest in the tin for 5 minutes so they hold their shape.
- Run a knife around each muffin and lift them out. Serve two per person with extra cranberry sauce on the side.
Notes
Mix just until combined — overmixing makes tough muffins. Glaze twice, before and after baking. Keeps 4 days refrigerated; freezes up to a month.