Skinny Meatloaf Muffins with Barbecue Sauce
Shopping Tips I love Milton's Multi-Grain bread and used it to make the bread crumbs. It's sold in most supermarkets and Trader Joe's. Sweet Baby Rays is such a delicious barbecue sauce. You'll find it in most supermarkets where other barbecue sauces are sold.
Shopping Tips I love Milton's Multi-Grain bread and used it to make the bread crumbs. It's sold in most supermarkets and Trader Joe's. Sweet Baby Rays is such a delicious barbecue sauce. You'll find it in most supermarkets where other barbecue sauces are sold.
- 1/4 teaspoon salt
- 2 tablespoon worcestershire sauce
- fresh ground pepper to taste
- 1.25 pounds 99% fat-free ground turkey breast
- 1 slice whole wheat or multigrain bread (i used milton’s m
- 1 cup onions finely diced
- 1 egg, i used egg-land’s best eggs
- 1/2 cup barbecue sauce sweet baby ray’s or your favorite
- ingredients for topping:
- 1/3 cup sweet baby ray’s barbecue sauce
- Carbohydrate 28.2869124088989 g
- Cholesterol 54.7473111111111 mg
- Fat 1.12065268108817 g
- Fiber 0.517212977374041 g
- Protein 13.7869730334317 g
- Saturated Fat 0.20300037037037 g
- Serving Size 1 1 Muffin (134g)
- Sodium 503.901159334371 mg
- Sugar 27.7696994315249 g
- Trans Fat 0.556246014421501 g
- Calories 180 calories
Step-by-step
- Preheat oven to 350 degrees. Coat a regular (12-cup) muffin pan with cooking spray. Set aside.
- To make bread crumbs: Toast 1 slice whole wheat or multi-grain bread. Place in blender and pulse until made into crumbs.
- In a large bowl, add ground turkey, bread crumbs, onions, egg, Worcestershire sauce, ½ cup barbecue sauce, garlic, salt and pepper. Using your hands or a large spoon, thoroughly mix together until well blended.
- Add meatloaf mixture to the top of each muffin cup, flattening out the tops. Top each meatloaf muffin with ¾ tablespoon barbecue sauce and spread evenly over top.
- Bake for 40 minutes. Run a knife around each muffin to loosen it from pan. Remove to a serving plate.
Standard oven capacities and traditional baking pans demand long cooking windows that frequently dry out lean poultry. Dividing ground turkey into individual muffin cups completely bypasses this issue by increasing the surface-to-volume ratio. Individual portions cook thoroughly in just 40 minutes at 350 degrees Fahrenheit without requiring a water bath or constant baster supervision.
Ground turkey breast with a 99 percent fat-free rating lacks internal moisture compared to beef chuck or pork shoulder. Incorporating finely diced raw onions and a panada made from pulverized whole grain toast supplies necessary hydration. Bread crumbs absorb the egg proteins and Worcestershire sauce, trapping liquid inside the muscle fibers before the heat forces it out during baking.
Portioning the mixture into a standard 12-cup muffin tin coated with cooking spray creates nine uniform portions with maximum exterior exposure. Spreading three-quarters of a tablespoon of barbecue sauce directly onto the flattened top of each raw portion establishes a sticky glaze. Sugars in the condiment caramelize under the 350-degree heat, sealing the exterior against moisture loss while the interior proteins coagulate.
Leftover individual meatloaves maintain structural integrity for up to three days when sealed properly inside an airtight container in the refrigerator. Reheating them in a 325-degree oven for ten minutes restores the exterior glaze without overcooking the lean turkey breast interior.
