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!)

Disappearing Oatmeal Cookies

Stan's favorite with chocolate chips - my favorite with tart cherries.  Adapted from the Quaker Oats recipe for oatmeal raisin (you could use raisins, but, why???)


Oatmeal Chocolate Chip OR Oatmeal Tart Cherry Cookies
2 sticks salted butter, softened
3/4  cup firmly packed dark brown sugar
1/2  cup granulated sugar
2  eggs
1-1/2  teaspoons vanilla

1-1/2  cups all-purpose flour
1  teaspoon baking soda
1-1/2  teaspoons ground cinnamon
1/4  teaspoon salt 
3  cups oats, uncooked
1  cup chocolate chips (or coarsely chopped dried cherries)

Preheat oven to 350°F. 

In large bowl, or stand mixer, beat butter, sugars, eggs and vanilla until creamy.

In large bowl mix together all but chocolate chips.  Stir butter mix into flour and oats, then add chocolate chips or cherries, mix well.  I put the dry into my stand mixer and let it do the stirring, chips/cherries and all.

I use a small cookie dough scoop to form small balls and usually fit 8 at a time on my parchment paper lined cookie sheet.   Bake 10 minutes, allow to cool 3 minutes on cookie sheet, then remove to wire rack.  Cool completely, store tightly covered.  

** Holiday cookie tip: store crisp cookies separate from moist cookies, or your moist will dry out and your dry will get soggy.  I use disposable foil roasting pans purchased in bulk with foil or press-and-seal.  

http://www.quakeroats.com/cooking-and-recipes/content/recipes/recipe-detail.aspx?recipeId=474