2 pounds lean ground meat (turkey, chicken, beef), room temperature
2 cloves garlic, minced
2 large eggs, lightly beaten
2 red bell peppers; 1 sliced into strips, 1 finely diced
1 white onion, finely diced
2 cups mashed potatoes or potato puree
1 cup breadcrumbs
1 tablespoon extra-virgin olive oil
2 teaspoons Worcestershire sauce
1 teaspoon mustard
1 teaspoon dried oregano
kosher salt and freshly ground black pepper, to taste
green onion, chopped, garnish
Preheat oven to 375 F and lightly spray muffin tin with non-stick spray.
Heat olive oil in a large pan over medium-high heat and sauté diced red pepper and onions until softened. About 10 minutes.
During the last minute of cooking, add garlic and sauté until fragrant. Season with salt and pepper and transfer vegetables to a large bowl.
Add sliced red pepper strips to pan and cook until softened, 10-15 minutes. Set aside.
To the large bowl, add ground turkey and breadcrumbs, and mix together with garlic, diced bell pepper and onion so everything is completely incorporated.
Mix in eggs, Worcestershire sauce, mustard and oregano, and season with salt and pepper. Mix well.
Spoon meat mixture equally into muffin tins and bake for 17-20 minutes, or until no longer pink.
If using leftover mashed potatoes, refresh with heavy cream
Remove meatloaf muffins from oven and top with sautéed bell pepper strips and a generous heap of mashed potatoes or potato puree.
Return to oven and cook for another 5-10 minutes, or until cooked through.
Garnish with green onion and serve immediately.
Recipe adapted from Taste Of Home
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