In cleaning out pictures on my phone, I stumbled across the pictures I took maybe the 2nd or 3rd time I made this recipe and I realized I never shared it with the blog! Which is weird because I am pretty sure I have shared it everywhere else. I adore these tasty mini meatloaves and will make them when I want to have quick and easy dinners all week. I don’t think they are the healthiest dinner I have on rotation but it’s not un-healthy. Much. I like to pair this with cottage cheese for a side or if I’m going really healthy for the week, a side salad though I never seem to be able to eat all the lettuce fast enough on my own before it browns. Is there some trick to keeping lettuce fresh longer because please share!
The original recipe is from Budget Bytes, one of my favorite recipe blogs so if you like this, check out her other recipes!
1 Tbsp olive oil
1 small onion
1 clove garlic
2 medium carrots
1 small zucchini
8 oz. button mushrooms
¾ tsp salt
Freshly cracked pepper
1 Tbsp Worcestershire sauce
¼ cup ketchup
1 lg. egg
¾ cup plain breadcrumbs
19oz. ground turkey 93% lean*
½ cup ketchup
2 Tbsp brown sugar
2 Tbsp apple cider vinegar
- Dice the onion and mince the garlic. Sauté both in a large skillet with 1 Tbsp olive oil over medium heat until soft and transparent. Peel the carrots, then use a large holed cheese grater to shred them into the skillet. Cut the ends off the zucchini and shred it into the skillet as well. Continue to sauté over medium heat.
- While the onion, garlic, carrots, and zucchini are sautéing, roughly chop the mushrooms. Add the mushrooms to the skillet and season with ¾ tsp salt and a generous dose of freshly cracked pepper. Continue to sauté the vegetables over medium heat until they release all of their moisture and it has evaporated from the bottom of the skillet (there should be no juices pooling on the bottom of the skillet).
After the vegetables have sautéed and are mostly dry, transfer them to a bowl and let them cool for 5-10 minutes. Begin to preheat the oven to 375 degrees and coat the wells of a muffin tin with non-stick spray.
- Once the vegetables have cooled some, add the Worcestershire sauce, ketchup, egg, and breadcrumbs to the bowl. Mix these ingredients well until they are evenly combined. Add the ground turkey and use your hands to gently mix it into the vegetable mixture. Try to avoid over mixing.
- Evenly divide the meat mixture between the 12 cups of a muffin tin. Bake the mini loaves in the preheated 375 degree oven for 30 minutes.
- While the loaves are baking, mix the tomato glaze. Combine the ketchup, brown sugar, and apple cider vinegar in a small bowl and stir until smooth. Once the loaves have baked for 15 minutes, spoon the glaze over the muffins and let them bake with the glaze for the remaining 15 minutes.
- Allow the loaves to rest for 5 to 10 minutes before carefully running a knife around their outer edges and lifting out of the tin with a fork. The rest time will help solidify the loaves and keep them in one piece.
*If you use a higher fat content ground meat, this will effect the final texture of the loaf and how well they stay together in one piece.
Recipe makes 12 mini loaves.
My rocky start to 2016 included not doing well with cooking in general. Today, February 1, we start again. I made a pretty tasty recipe yesterday to get the month started right. It’s one I copied out of Good Housekeeping Light & Healthy Cooking book a while back. It’s pretty light and yet very filling (if that makes sense). It also makes a ton of meatballs depending on how you roll them.
Another culinary masterpiece (if I do say so myself)
[PS – I need to find more recipes that require mixing by hand. There is something so satisfying and makes me feel like I am Cooking, capital c when I need to do so.]
Turkey Meatball Pitas
Servings: 6-8 sandwiches
1-1.5 lbs ground turkey
2 slices while grain bread, chopped
2 Tbsp onion, grated or minced
1 large egg white
1 1/2 tsp ground cumin
1 tsp salt
3 Tbsp water
6-8 whole wheat pita pockets
1/2 large cucumber, peeled and chopped into 3/4-inch pieces
1 container (6 oz.) plain nonfat yogurt
1 tsp dried mint
4 cups thinly sliced romaine lettuce
- Preheat oven to 425F. Coat jelly roll pan with nonstick cooking spray
- In large bowl, with hands, mix turkey, bread, onion, egg white, cumin, 3/4 tsp salt and water.
- Form turkey mixture into 20-25 meatballs. Please on pan and bake until cooked through (12-15 minutes). Meatballs may not brown.
- After about 10 minutes of cooking, wrap pitas in foil and place in oven to warm.
- Meanwhile, in a small bowl, mix the cucumber, yogurt, remaining salt and dried mint.
- To serve, fill pitas with meatballs and lettuce; top with cucumber sauce.
I kept seeing commercials for this dish and it sounded tasty so I put it on my list to try at some point. Then, two Sundays ago, the recipe was also in the newspaper so I gave in and made it sooner than planned. I am always wary of anything with chili in its title because 1) that usually involved beans in some fashion and I find beans gross and 2) it usually is also spicy and I don’t really do much spice. I don’t find pleasure in burning my taste buds out for some reason, call me crazy. However, I am glad I tried this dish.
In many ways, it is a lot like my Grammy’s goulash – just ground turkey instead of beef and a kick of chili powder rather than oregano. The recipe makes just as much – in fact, I didn’t make this at the best time. I was leaving for a trip to the Mouse three days after making this which meant I had to eat it for lunch and dinner for three days to make sure none went to waste. I sadly did not have room in the freezer at the time to put some in tupperware to freeze. It could be a very plain dish but I cooked some green peppers and onions up and put them in there and that added to the heartiness of the dish. I also, full disclosure did not put the full amount of chili powder, but the amount I put in was just right for me. I recommend this for a cold, damp, grey day when you just want to curl up with tea and a book.
|You could also top this with sour cream – yum!
Turkey Chili Mac
1 lb. ground turkey
1 jar Ragu Old World Style Pasta Sauce
1 Tbsp. chili powder
8 oz. macaroni, cooked and drained
1 green pepper, chopped (optional)
1 medium onion, chopped (optional)
2 Tbsp. olive oil
1) Heat 1 Tbsp. olive oil in a nonstick skillet over medium-heat heat and cook ground turkey, stirring occasionally until done.
2) At the same time, heat 1 Tbsp. olive oil in a nonstick skillet over medium heat and cook the green peppers and onions together until softened.
3) Once turkey and vegetables are done, stir into a single pot with pasta sauce and chili powder. Bring to a boil over high heat. Reduce heat to low and simmer covered 10 minutes. Prepare macaroni at this time.
4) Stir in drained macaroni and heat through.
5) Serve topped with shredded cheddar cheese and sour cream.