Description
Learn how to make delicious Mini Turkey Meatloaves with Pumpkin and Sage! This easy recipe is perfect for a cozy fall dinner. Try it today!
Ingredients
- 1 pound (454 g) ground beef (454 grams)
- 1 cup (240 ml) canned pumpkin puree (240 milliliters)
- 1/2 cup (120 ml) bread crumbs (60 grams)
- 1/4 cup (60 ml) grated cheddar cheese (25 grams)
- 1/4 cup (60 ml) finely chopped onion (40 grams)
- 2 cloves garlic, minced
- 1 large egg
- 1 tablespoon (15 ml) chopped fresh sage (15 grams)
- 1 teaspoon (5 ml) salt (5 grams)
- 1/2 teaspoon (3 ml) black pepper (1 gram)
- 1 tablespoon (15 ml) vegetable oil (15 milliliters)
- 1/4 cup (60 ml) tomato sauce (60 milliliters) for topping
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the ground turkey and pumpkin puree.
- Add the bread crumbs, Parmesan cheese, and chopped onion to the bowl.
- Stir in the minced garlic and crack the egg into the mixture.
- Add the chopped fresh sage, salt, and black pepper.
- Mix all ingredients together until well combined.
- Lightly grease a muffin tin with olive oil.
- Divide the turkey mixture evenly among the muffin cups, pressing gently.
- Spread a thin layer of ketchup on top of each mini meatloaf.
- Place the muffin tin in the preheated oven.
- Bake for 25-30 minutes, or until the meatloaves are cooked through.
- Remove from the oven and let them cool for a few minutes.
- Carefully remove the mini meatloaves from the muffin tin.
- Serve warm.
Notes
- For a tasty variation, experiment with different cheeses like mozzarella or gouda instead of cheddar.
- If fresh sage isn’t available, dried sage can be used, but reduce the amount to 1 teaspoon.
- For a spicier flavor, consider adding a pinch of cayenne pepper or red pepper flakes to the meatloaf mixture.