Meatloaf was one of those meals that my mom made maybe once a year,
because my dad couldn't handle it more often than that.
And that one time a year it was the typical beef in a loaf-pan, slathered in ketchup variety.
Well I got urge to attempt to make foods that don't sound appealing
into a really delicious and appealing meal.
So when I found this recipe from Feeding My Temple,
I knew it was the perfect thing to pair with crispy roasted Brussels sprouts
The ground turkey cuts down on the heaviness of ground beef while still being completely filling and the muffin tin helps you control portion very simply!
But I wanted some added flavor
and have never been a fan of the ketchup topping
So we added bacon crumbles to the mixture and the top for added crunch and flavor.
And then used the bacon drippings to make a pan gravy!
These guys almost resemble meatballs more than meatloaf and I think would also be complemented well with a marinara or vodka sauce.
We served ours along with bacon gravy, creamy mashed potatoes and roasted Brussels sprouts... and it was a big hit. I couldn't even finish three little loaves.
What You'll Need:
1 large egg
3/4 cup milk
1 cup shredded cheddar cheese
1/2 cup quick cooking oats
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp all purpose seasoning
1 lb ground turkey
6 slices bacon
2 tbsp flour
3/4 to 1 1/2 cup milk
What To Do:
Preheat oven to 350 degrees. Grease a muffin tin with non stick cooking spray.
Prepare bacon either in the oven or stovetop, until crispy. Reserve 2 tbsp of bacon drippings. Let cool on paper towels, then crumble 4 of the pieces.
In a large bowl, combine egg, milk, cheese, oats, bacon crumbles and seasoning. Add the ground turkey, mixing well.
Fill each muffin cup with a large scoop of meat mixture, and top with remaining 2 pieces of bacon crumbled.
Bake for 25-30 minutes.
Meanwhile, heat bacon drippings. Mix in flour, creating a roux. Cook for 1-2 minutes over medium heat. Gradually add in milk, mixing well, to desired consistency. Add salt and pepper to taste.
Serve meatloaves immediately smothered with gravy!
Recipe adapted from Feeding My Temple