Meatloaf is an American staple. The Ws like turkey meatloaf and it often makes the meal planning calendar. However, in an effort to try a new twist, I found this recipe from Martha Stewart Kids. I thought it would be 1) a really fun way to try the same old staple and 2) an easier way to store leftovers. Here is the recipe:
Serves 6
3/4 cup ketchup
2 pounds ground turkey
1 cup chopped onion (1 medium onion)
2 slices sandwich bread, torn into small pieces
1 cup grated cheddar cheese
1/2 chopped dill pickle, (1 medium pickle)
1 tablespoon Worcestershire sauce
1 large egg, lightly beaten
2 garlic cloves , minced
2 teaspoons dry mustard powder
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Directions
Preheat oven to 350 degrees. In a large bowl, mix 1/2 cup ketchup with the remaining ingredients until well combined. Divide mixture among 6 cups of a 12-cup (4 ounce) muffin tin, spacing them evenly and gently compressing and mounding the tops. Brush tops with remaining 1/4 cup ketchup.
Preheat oven to 350 degrees. In a large bowl, mix 1/2 cup ketchup with the remaining ingredients until well combined. Divide mixture among 6 cups of a 12-cup (4 ounce) muffin tin, spacing them evenly and gently compressing and mounding the tops. Brush tops with remaining 1/4 cup ketchup.
Transfer tin to oven; bake until inside temperature registers 170 degrees on an instant read thermometer, about 45 minutes.
Remove from oven; let rest 5 minutes before removing from tin. Serve hot.
I ended up using extra ketchup because I really like to coat the top of the meatloaf. The meatloaf was awesome though! And one meatloaf cupcake was plenty. We served it with some mashed potatoes and it was heavenly.
Here are the cupcakes about to go into the oven
Served with a side of steaming hot mashed potatoes
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