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twelve small round turkey meatloaf muffins in an ordinary metal muffin tin with thin red tomato tops and tiny carrot and scallion flecks visible in the cooked meat, with no side dishes or garnish
Andre Lewis

Meatloaf Muffins

Cornbread crumbs make these turkey muffins tender, and grated carrot puts a little sweetness inside instead of relying on a thick sugar glaze. A standard muffin pan keeps the portions upright while their tops brown. Use the same amount in every cup. Packing one mound taller than the others is how you end up choosing between a dry small muffin and an underdone large one when the timer rings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs 93% lean ground turkey
  • 1 cup finely crumbled plain cooked cornbread
  • 1/4 cup whole milk
  • 1 large egg
  • 1/2 cup finely grated carrot
  • 1/3 cup minced scallions
  • 1 tbsp neutral oil plus 1 tsp for pan
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1/3 cup tomato sauce
  • 1 tbsp maple syrup
  • 1 tsp apple cider vinegar

Method
 

  1. Heat the oven to 400°F and grease all 12 cups of a standard metal muffin pan with 1 teaspoon oil.
  2. Soak cornbread crumbs in milk for 5 minutes, then stir in egg, carrot, scallions, remaining tablespoon oil, salt and pepper.
  3. Fold in turkey gently. Divide evenly among the 12 muffin cups, filling without compacting the mixture.
  4. Stir tomato sauce, maple syrup and vinegar together and spoon a thin layer over each muffin.
  5. Bake for 20 to 25 minutes until the center of several muffins reaches 165°F.
  6. Rest for 5 minutes, loosen the edges with a thin spatula and serve 2 muffins per portion.