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    Turkey Meatloaf Muffins

    Source of Recipe


    Recipe Introduction

    We took the guesswork out of portion control with these muffin-size turkey meatloaves. Enjoy them as a main course entrée with cranberry sauce as. or slice them up and serve them on light toast as an open-faced sandwich.

    List of Ingredients

    Weight Watchers Turkey Meatloaf Muffins

    1 sprays cooking spray
    2 pound lean ground turkey
    1 tsp table salt
    1/2 tsp black pepper
    2 Tbsp unsalted butter
    2 Tbsp olive oil
    1 large onion(s), finely chopped (about 1 1/2 cups)
    3 medium garlic clove(s), finely minced, or more to taste
    12 oz cremini mushrooms, or other mushrooms, diced (about 2 cups)
    1 tsp soy sauce
    2 Tbsp sherry cooking wine
    1/2 cup parsley, fresh, minced


    Preheat oven to 350ºF and fill 12 muffin holes with liners. Coat a large bowl with cooking spray.

    Place turkey in prepared bowl; season with salt and pepper, mix until incorporated and set aside.

    Place butter and oil in a large frying pan and cook over medium heat until butter melts; add onion. Sauté onion over medium heat until wilted and translucent, about 5 to 8 minutes. Add garlic; cook for 1 to 2 minutes. Add mushrooms and sauté until mushrooms begin to give off moisture, about 3 to 5 minutes.

    Add soy sauce and sherry; cook until mixture begins to resemble a paste, about 5 to 10 minutes. Toss in parsley and cook for 1 to 2 minutes more.

    Add mushroom mixture to turkey and mix until thoroughly incorporated. Drop by heaping tablespoons into prepared muffin tins
    until 2/3 to 3/4 full. Bake muffins until center seems firm to the touch and turkey is completely cooked through, about 22 to 27 minutes.

    Yields 1 muffin per serving.

    POINTS® Value | 3
    Servings | 12
    Preparation Time | 20 min
    Cooking Time | 54 min
    Level of Difficulty | Moderate




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