Turkey Pumpkin Meatloaf Muffins with Cranberry Glaze
All your favorite Thanksgiving flavors in a meatloaf muffin! Pumpkin and turkey mini meatloaves with a cranberry glaze on top.
Servings 12 muffins
Ingredients
For the muffins:
- 2 teaspoons extra-virgin olive oil
- 1 cup finely chopped onion
- 1 8- ounce package mushrooms chopped finely
- 2 cloves minced garlic or pressed through a garlic press
- 1 pound 93% lean ground turkey
- 1 cup pumpkin puree
- 1 egg white
- ⅓ cup rolled oats
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon dried thyme broken into smaller pieces, or sage
- ¼ teaspoon dried rosemary
- ¾ teaspoon kosher salt
- freshly ground black pepper
For the glaze:
- 1 cup fresh cranberries
- ¼ cup sugar
- ¼ cup water
Instructions
- Preheat oven to 400°F. Spray a standard 12-cup muffin tin with nonstick cooking spray.
- Heat the oil 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, or until vegetables are tender.
- Add veggies to a bowl with the turkey, pumpkin, egg white, oats, Worcestershire, herbs, salt, and pepper. Toss gently to combine. Divide the mixture evenly among the muffin tin. Place in the oven, bake for 20 minutes.
- Meanwhile, 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. Make sure to test the internal temperature of the meatloaves to make sure it registers at a safe temperature for poultry (165 degrees F at least). Remove from the oven and let rest for 5 minutes before serving.