Try this Chipotle Turkey Meatloaf Muffins recipe.
- 1/4 cup water
- 3/4 tsp salt
- 1 tsp cumin
- 1 large onion finely chopped
- 4 garlic cloves minced
- cooking spray (i use misto)
- 1 large red bell pepper finely chopped
- 1.5 lbs ground turkey extra lean (or extra lean bison/beef/game meat)
- 1/2 cup quick oats
- 1 canned chipotle pepper in adobo sauce minced
- 1/2 cup tomato sauce or crushed tomatoes
- 2 tsp adobo sauce (from a can of chipotle peppers in ado
- 1 tbsp ketchup organic
- Carbohydrate 96.169325 g
- Cholesterol 442.25256075 mg
- Fat 28.490577673 g
- Fiber 15.0994993743896 g
- Protein 167.1398684235 g
- Saturated Fat 7.8672587725 g
- Serving Size 1 1 recipe (1037g)
- Sodium 492.627988502004 mg
- Sugar 81.0698256256103 g
- Trans Fat 5.3558842085 g
- Calories 1328 calories
Step-by-step
- Preheat oven to 375 degrees F and spray non-stick muffin tin with cooking spray. Set aside.
- Preheat large non-stick skillet on medium high heat and spray with cooking spray. Add onion and garlic, saute for 5 minutes or until translucent, stirring occasionally. Add bell peppers and saute for another 4 minutes.
- Transfer to a large mixing bowl along with turkey, oats, water, chipotle pepper, cumin, salt and mix with spatula until well combined.
- Using large ice cream scoop, fill 12 tins with meat mixture and bake for 20 minutes.
- In the meanwhile, whisk together Adobo Ketchup Ingredients in a small bowl.
- Remove meatloaf muffins from the oven and top each with approximately 3/4 tbsp Adobo Ketchup.
- Serve hot with your favourite whole grain, vegetables or salad.
Portioning meatloaf into individual muffin cups drastically cuts baking time compared to a standard loaf pan while maximizing the crust-to-interior ratio.
- Bake these at 375 degrees Fahrenheit for precisely 20 minutes to prevent lean ground turkey from drying out.
- Use a standard 12-cup non-stick muffin tin treated thoroughly with oil spray, or line the cups with foil baking liners if the coating on the pan is worn.
- Substitute quick oats for rolled oats at a 1:1 ratio if needed, but do not omit them; starches trap moisture released by the meat as proteins tighten during heating.
- Mince the canned chipotle pepper finely to distribute capsaicin evenly throughout the mixture rather than creating concentrated pockets of heat.
- Combine tomato sauce, adobo sauce, and organic ketchup to build a glaze where acid balances the natural sweetness of the tomatoes while smoke compounds bind to the meat proteins.
- Store leftovers in an airtight container in the refrigerator for up to four days or freeze individual portions for up to two months.
Dividing the mixture with a large ice cream scoop ensures uniform cooking times across all twelve portions. Reheat leftovers gently in a toaster oven to restore the crisp exterior.
