Description
Discover how to make delicious Pumpkin Turkey Meatloaf Muffins with this easy recipe. Perfect for a quick and flavorful meal on the go!
Ingredients
- 1 pound (454 g) ground beef (450 grams)
- 1 cup (240 ml) canned pumpkin puree (240 milliliters)
- 1/2 cup (120 ml) breadcrumbs (60 grams)
- 1/4 cup (60 ml) grated cheddar cheese (25 grams)
- 1 egg
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon (15 ml) soy sauce (15 milliliters)
- 1 teaspoon (5 ml) salt (5 grams)
- 1/2 teaspoon (3 ml) black pepper (1 gram)
- 1/2 teaspoon (3 ml) dried thyme (1 gram)
- 1/2 teaspoon (3 ml) dried sage (1 gram)
- 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 canned pumpkin puree.
- Add the breadcrumbs and grated Parmesan cheese to the bowl.
- Crack the egg into the mixture and mix well.
- Stir in the finely chopped onion and minced garlic.
- Add the Worcestershire sauce, salt, black pepper, dried thyme, and dried sage.
- Mix all ingredients thoroughly until well combined.
- Lightly grease a muffin tin or line with paper liners.
- Evenly divide the meatloaf mixture into the muffin tin, filling each cup.
- Smooth the tops of the meatloaf muffins with a spoon.
- Spread a thin layer of ketchup over the top of each meatloaf muffin.
- Place the muffin tin in the preheated oven.
- Bake for 25 to 30 minutes, or until cooked through and the tops are slightly browned.
- Remove the muffin tin from the oven and let cool for a few minutes.
- Carefully remove the meatloaf muffins from the tin.
- Serve warm and enjoy.
Notes
- Leaner option: Use ground turkey instead of ground beef.
- Customize toppings with BBQ sauce or a ketchup and brown sugar mixture.
- For a vegetarian alternative, substitute ground beef with cooked lentils or quinoa.