Wednesday, December 28, 2011

Mushroom, Carrot and Turkey Meat Loaf muffins ($)(*)

This is a recipe that I got from and tweaked a bit.

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

  1. Heat oven to 375°F.
  2. 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).
  3. 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.
Makes 7 servings (2 "Muffins" per serving)
We served with plain couscous and a large salad.  Next time I'll try the whole wheat couscous.

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