Stuffed Turkey/Chicken "Muffin" Meatloaves, kid friendly
My family (including two picky children) love this recipe so I thought I would share it. You can use either ground chicken or turkey with good results. I have also made it using a small cube of reduced fat cheese in place of the stuffing middle. The nutrition information is based on my calculations using nutritiondata.com. I find the site to be quite accurate. The recipe makes 6 large "muffins". I usually double the recipe because the meatloaves make excellent leftovers.
1 pound ground turkey or chicken
1 box Chicken Stove Top Stuffing (or similar)
1 small onion, finely chopped
1 stalk celery, finely chopped
Ketchup for topping
Spices to taste, I use:
2 tsp Mrs. Dash
1/2 tsp poultry seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper
1. Divide unprepared Stove Top Stuffing into two halves. Try to equally divide the stuffing spice in the process. Crush the bread crumbs and spice of one half and set aside. Prepare the other half with 1/2 cup boiling water (I don't use any margarine)
2. Combine the crushed dry stuffing with ground turkey, egg, spices, celery and onion.
3. Push meat mixture into six cups of a lightly greased muffin tin. Fill each tin 2/3 full and make an indent in the center of each.
4. Spoon prepared stuffing into the intent of each cup. (You can mix any leftover stuffing into your remaining meat mixture)
5. Cover each stuffing middle with the remaining meat mixture and pat firmly while rounding the tops.
6. Top each "muffin" with ketchup and a sprinkle of parsley of desired.
7. Bake at 375 for about 40 minutes until the center of each loaf is 170-180 degrees. You may wish to place a drip tray under the muffin pan.
Nutrition per large "muffin":
Saturated Fat .9g
Vitamin A 4%
Vitamin C 4%
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