Tuesday, February 17, 2015

Turkey Meatloaf Muffins

I'm just going to come out and confess:  I created these out of desperation.

Cora wants to feed herself now, which is great... except for the fact that she has a whole whopping 6 teeth - none of which are molars and she can't effectively use a fork or spoon.  So, when I went searching for "easy toddler foods" and meatloaf popped up, I was inspired!  Stan does not like traditional meatloaf, so I knew I had to get creative if it would be a successful family meal.  I dug out my Joy of Cooking book and read the section on meatloaf.  I used quick cooking oats instead of bread crumbs and followed their suggestions for how much meat/wet/dry ingredients.  Then I tossed them in muffin liners for a fast weeknight meal - only 20 minutes cook time!

These are a HUGE success.  Not only does Cora love them, but so does the rest of the family.  Win!!!  They are savory, with the rosemary and sweet, with the cherries.  Like the perfect bite of Thanksgiving dinner. Hope you enjoy them just as much as we do.

Mini Turkey Meatloaf 

Makes approx. 20, Serving = 3 (adult)

2 lb ground turkey
3 large eggs, beaten
1 c cherry preserves, 1/4 c reserved.
1 c quick cooking oats
3/4 c sliced almonds
1 tsp dried parsley
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp dried rosemary
dash dried ground mustard

Mix just until blended.  Line muffin pans with liners or spray with oil.  Fill muffins (I used a large ice cream scoop) and bake at 350F for 20 minutes, or until thermometer reads 180F internal temp. Remove and brush with reserved cherry preserves.

Serve hot with some roasted sweet potatoes and peas, and you're in business.

Happy baby! She ate a whole muffin in one sitting with a handful of frozen peas.  (And yes, that's a fork in her hand... she has to hold one so she's just like us!)

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