They have this great monthly calendar for dinners. The recipies are all pretty healthy and easy to prepare. I tweaked the recipe a bit and here it is. One adjustment I made to the recipe that I really loved is putting it into muffin tins instead of forming a loaf. That way it is so much easier to measure out an individual portion; you just plop a couple of "Meat Loaf Muffins" on your plate and don't have to worry about slicing it up in equal portions. I thought it was really good. Chris didn't think it was awesome, but he ate it all, so he couldn't have thought it was that bad. I used ground chicken instead of turkey because it was on sale.
Mushroom, Carrot and Turkey Meat Loaf Muffins
- 2 large eggs
- 2 tablespoon(s) Dijon mustard
- 1 teaspoon dried thyme leaves
- Kosher salt and pepper
- 2 slice(s) whole-wheat sandwich bread, torn into small pieces
- 8 ounce(s) mushrooms, thinly sliced
- 1 large shallot, minced (you could use onion)
- 1 medium carrot, grated
- 1.75 pound(s) ground turkey or chicken
- Heat oven to 375°F.
- In a large bowl, whisk together the eggs, mustard, thyme, 1/2 tsp salt and 1/4 tsp pepper; stir in the bread. Add the mushrooms, scallions and carrot, and mix to combine (some of the mushrooms will break).
- Add the turkey and mix just until incorporated. If desired, lightly spray muffin tins with cooking spray. Fill muffin tins with mixture and press down with the back of a spoon. Tins should be filled almost all the way. Bake until the internal temperature registers 160°F (180 for Chicken), 20 to 25 minutes.
We served with plain couscous and a large salad. Next time I'll try the whole wheat couscous.