Turkey Meatloaf Muffins
(Makes 12 muffins)
2 eggs, lightly beaten
2 tbs garlic powder
1 tbs mustard powder
1 tbs onion powder
1 tbs dried parsley flakes
1/2 tbs kosher salt
1 tsp black pepper
1 cup fresh breadcrumbs
1/2 cup skim milk
2 1/2 lbs ground turkey
1/2 cup shredded sharp cheddar cheese
Preheat the oven to 375. Combine the eggs, garlic, mustard, onion, parsley, salt, pepper, breadcrumbs, and milk in a bowl and mix well (I used a fork to keep the breadcrumbs from clumping too much). Add the ground turkey and mix until the breadcrumb mixture is completely incorporated into the meat (once combined, you should not be able to see the breadcrumbs, they should dissolve into the meat). Let the mixture stand for about 5 minutes. Liberally grease 12 muffin cups. Fill the cups 2/3 full with the turkey mixture. Sprinkle 1 teaspoon of cheese in each cup, then fill the cups with the remaining turkey mixture. Bake for 30 minutes. Sprinkle the tops of each muffin with another teaspoon of cheese. Continue baking for 10 to 15 minutes until the cheese is melted. Serve warm with the mustard tomato sauce.
NOTE: When removing the muffins from the pan, I recommend transferring them to a plate lined with a paper towel to soak up any excess grease before serving.