My love affair with pumpkin continues to grow, and so must my husband’s because he was ridiculously excited to eat these for two nights in a row and take a serving for lunch one day all in the same week. I don’t think Ben is much more of a meatloaf fan than me, and I base that just on the fact that he hasn’t requested it in six years. But I think that’s about to change.
The nice thing about this recipe is that it makes 12 mini meatloafs – enough for three whole meals for a family of two. It’s also cheap to make, and ridiculously healthy. That’s actually three nice things. Certainly enough to keep this one around for the future.
Pumpkin-Turkey Meatloaf Muffins with Cranberry GlazeAdapted from Ashlee’s Pumpkin Meatloaf with Cranberry Topping
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 rolled oats
1 tsp each minced fresh thyme and rosemary
Freshly ground salt and pepper
1 tbsp Worcestershire sauce
1 cup fresh cranberries
1/4 cup sugar
1/4 cup water
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.
Number of Servings: 12 muffins (we ate two each at a time, but the info below is per each each one)
Amount Per Serving
Total Fat: 3.0 g
Cholesterol: 26.7 mg
Sodium: 50.7 mg
Total Carbs: 10.8 g
Dietary Fiber: 1.6 g
Protein: 9.1 g