Light Turkey Meat Loaf Cupcakes
Published: Tuesday, March 05, 2013
When most people hear the word meatloaf they don’t get too excited. I’m not trying to reinvent the “meatloaf wheel” here, but there are so many variations to try! I had read about meatloaf cupcakes and let me tell you that my mind started immediately racing! Portion control-kid-friendly-portable! Now, if you are thinking that meatloaf is too heavy with spring around the corner, well think again! We are using lean turkey meat, oatmeal and veggies to add a little sweetness. Portable, fun and delicious!
1 1/2 lb. of lean ground turkey (Feel free to use a reduced-fat meat, there is tons of flavor going on here.)
1 large egg beaten
1/4 cup of finely diced yellow onions
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Kosher salt
1 tablespoon of Worcestershire sauce
1/4 cup original flavored hummus (secret ingredient!)
1/4 cup of quick cooking oats (1 small packet your kids eat is equivalent, just make sure it’s the plain one!)
1 carrot shredded (After peeling the outer layer off, shred the remainder into small pieces)
2-3 tablespoons of water (Don’t forget this step…my mother taught me this trick a long time ago and it keeps the meatloaf very moist)
1/2 cup ketchup for basting
1.) Preheat oven to 350 degrees.
2.) In a medium sized bowl combine all of your ingredients (except ketchup) with clean hands. (Add the water in last to gauge whether you need to add more or less, the mixture should hold together, but still have a soft consistency).
3.) Spray a 12-cup muffin tin thoroughly.
4.) Fill each cup with mixture about half way full. (An ice cream scooper will give you even portions).
5.) Baste the top of each muffin with about 1 teaspoon of ketchup to glaze.
6.) Bake for 25-30 minutes or until the top starts to crust.