Cheesy Turkey Meatloaf Muffins are wonderfully moist and flavorful. Their mini size makes them perfect when you are tracking calories.
The 2 things that can turn out badly with meatloaf are it can turn out dry and dull. These Cheesy Turkey Meatloaf Muffins are not one or the other. They have a lot of flavor from onion, garlic, cheddar, Worcestershire sauce, poultry preparing, and Italian flavoring. I particularly like the flavor poultry preparing adds.Ketchup and milk add a lot of dampness.
The other extraordinary thing about meatloaf biscuits is they concoct in a negligible part of the time that meatloaf does. You can even make the meatloaf combination daily ahead of time and afterward have a very fast and simple dinner.Making meatloaf in biscuit tins is an incredible method to guarantee you get the appropriate segment size.
TIPS FOR MAKING CHEESY TURKEY MEATLOAF MUFFINS
- You can utilize either ordinary ground turkey or ground turkey bosom which is lower in fat.
- To keep away from hard meatloaf, don’t overmix.
- You can attempt various cheeses. Parmesan, mozzarella and cheddar all function admirably.
- These Cheesy Turkey Meatloaf Muffins are genuinely low carb as of now. To make them genuinely low carb, utilize squashed Pork Rinds isntead of Panko pieces.
Cheesy Turkey Meatloaf Muffins are wonderfully moist and flavorful. Their mini size makes them perfect when you are tracking calories.
Ingredients
- cooking spray
- 1 1/2 pounds ground turkey
- 3/4 cup ketchup, divided
- 1 cup diced onion
- 1 cup shredded cheddar or Mexican cheese blend
- 1 cup Panko crumbs
- 3/4 cup 2% milk
- 1 egg, lightly beaten
- 2 tablespoons Worcestershire sauce
- 2 garlic cloves, minced
- 3/4 teaspoon poultry seasoning
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 350 degrees. Spray 8 standard muffin cups with cooking spray.
- In a large bowl, combine ground turkey, 1/2 cup ketchup, onion, cheese, Panko crumbs, milk, egg, Worcestershire sauce, garlic, poultry seasoning, Italian seasoning, salt and pepper. Mix well.
- Divide mixture evenly between the 8 cups, mounding the mixture on top. Brush with remaining 1/4 cup ketchup.
- Place muffin tin on a cooking sheet to catch any juices that overflow. Bake for 30 to 35 minutes or until instant read thermometer inserted in center registers 170 degrees.
