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Heading into the holidays, I’m reminded of so many food memories from growing up in the Midwest with my family. Cooking and baking was always a part of our lives, and it’s something I share with my own children now, though I’ve adapted how and what I cook.
Back then, our “comfort foods” were heavy and filling, perfect for bulking up against the cold winters. Nowadays, I don’t cook that way, as I’m always looking for lighter flavors and calories. I also like to add vegetables whenever possible, while feeding my family. My take on the old-fashioned meatloaf, Turkey Meatloaf Muffins, uses a muffin tin for controlled portion sizes and the addition of pepper and onion for lots of flavor. The lighter flavor of ground turkey and a sprinkle of cheese vary from the traditional meatloaf but are a welcome change.
These Turkey Meatloaf Muffins work as a family dinner but can also serve as a handheld appetizer next time you gather family & friends for Game Day. We also use the leftovers in the lunchboxes the next day, and the kids love the hearty lunch mid-day as a change from sandwiches. If you’re feeding a crowd, this recipe scales up easily. You can even prepare the meatloaf muffins per the recipe, let them cool, then freeze them in zipper freezer bags to be defrosted and reheated later.
- 1 red bell pepper, finely chopped
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 1/4 tsp ground black pepper
- 1 egg, beaten
- 3/4 cup HEINZ Tomato Ketchup, divided
- 3 Tbsp light soy sauce
- 1/4 tsp LEA & PERRINS Worcestershire Sauce
- 2 lbs. ground turkey or ground turkey breast
- 36 RITZ Crackers, crushed
- 1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
- Heat oven to 350 degrees.
- Cook and stir red peppers, onions and garlic in hot oil in large skillet on medium heat 5 minutes, or until crisp-tender. Stir in black pepper; cool.
- Mix egg, 1/2 cup ketchup, soy sauce, and Worcestershire sauce in large bowl until blended. Stir in vegetable mixture. Add turkey, cracker crumbs and 3/4 cup cheese; mix until just blended.
- Spray two muffin tins with non-stick cooking spray. Fill each cup 3/4 full and top each with a dollop of the remaining ketchup.
- Bake for 40 minutes or until done (internal temperature should reach 160 degrees). Sprinkle with remaining cheese during last 5 minutes of baking.
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