Turkey Meatloaf Muffins are stuffed with feta cheese, sun dried tomatoes and shredded zucchini. Topped with a perfect glaze that doubles as extra dipping sauce, this mini stuffed turkey meatloaf recipe is a perfect kid friendly dinner that is ready in half the time of a traditional recipe.
1zucchinishredded and excess moisture squeezed out
1lbground turkey
½cupbreadcrumbs
½cupdiced red onion
¼cupmilk
¼cupdiced sun dried tomatoes packed in oildrained
1egg
2teaspoonsoregano
1 ½teaspoonsgarlic powder
1teaspoonsalt
1teaspoonblack pepper
2ozcrumbled feta cheese
Glaze:
½cuptomato puree
¼cuppacked brown sugar
2Tablespoonsapricot preserves
2teaspoonsWorcestershire sauce
1teaspoonground mustard
Instructions
Preheat the oven to 375 F.
Spray a muffin pan with non stick cooking spray and set aside.
Grate a zucchini on a large hole grater. Collect the shredded zucchini into a pile and squeeze out as much excess liquid as you can, either with paper towels or a cheese cloth.
In a large mixing bowl, combine the ground turkey, breadcrumbs, onions, shredded zucchini, sun dried tomatoes, spices, egg and milk together (everything for the meatloaf muffins except the feta cheese!). Mix together but do not overmix.
Fill each muffin cup half way with the meatloaf mixture.
Add 1 tablespoon of feta cheese to each muffin well.
Top the feta with the remaining meatloaf mixture. Fill each muffin well all the way, as much as you can!
In a small bowl, whisk together the galze - the tomato puree, brown sugar, apricot preserves and mustard.
Equally separate the glaze into two bowls. Save one bowl for a dpping sauce afterward.
Take the remaining glaze and evenly spread over each muffin well.
Bake for 30 minutes.
Allow to sit for 5 minutes to cool before removing from the muffin pan and serving.
Serve with the remaining glaze as a dipping sauce.