Pumpkin-Turkey Meatloaf Muffins
recipe slightly adapted from Cara’s Cravings
Ingredients:
- 1 cup finely chopped onion
- 1 8oz package mushrooms, chopped finely
- 3 cloves of minced garlic
- 1 lb 93% lean ground turkey breast
- 1 cup pumpkin puree
- 1 egg white
- 1/3 cup plain bread crumbs
- 1 tsp each minced fresh thyme and rosemary
- Freshly ground salt and pepper
- 1 cup fresh cranberries
- 1/4 cup sugar
- 1/4 cup water
Directions:
Preheat oven to 400F. Spray a standard 12-cup muffin tin with nonstick cooking spray.
In a nonstick skillet over medium heat, cook the onions until softened, about 8 minutes. Add the mushrooms and garlic and cook for about 5 minutes more, until vegetables are tender. Add to a bowl with the turkey, pumpkin, egg white, oats, sage, salt & pepper. Toss gently to combine. Divide the mixture evenly among the muffin tin. Place in the oven, bake for 20 minutes.
Combine cranberries, sugar and water in a small saucepan. Bring to a boil and then simmer for 10-15 minutes. Spoon onto the meatloaf muffins, and bake for another 15 minutes. Remove from the oven and let rest for 5 minutes before serving.