Last updated on August 8th, 2017 at 11:40 am
Turkey Meatloaf Muffins with butter lettuce and tomato salad. Simply delicious and only 4 weight watchers points per muffin.
I did not make a turkey for Thanksgiving this year, but I did make these turkey meatloaf muffins, in the spirit of Thanksgiving. Trust me when I tell you these turkey muffins are delicious and super moist. The reason they don’t dry out is because they have mushrooms in them and lots of other goodies like onion, garlic, garlic chili sauce and butter. They are also weight watchers friendly at only 4 points per muffin, so you can’t beat that. I served these muffins with a nice simple salad of butter lettuce and tomatoes, this salad is a staple at my house. I got the inspiration for this recipe from the weight watchers website, but I did make some additions, like the garlic chili sauce, just because I wanted a kick to it, and I added a bit of wine too.
You’ll need about 2 lbs of lean ground turkey for this, which you’ll need to mix with the salt and pepper, then set it aside.
Now as you probably know by now, mushrooms are one of my favorites, and adding them to these turkey muffins will just make them super moist and just delicious and healthy for you. This is probably what’s going to take you the longest to make this dish, chopping up the mushrooms, so you can’t get any easier than this.
In a skillet, heat the oil and butter together and when the butter has melted, add the chopped onions and saute for 5 to 8 minutes, or until the onion is translucent. At this point add the garlic and the mushrooms and saute for another 5 minutes or until the mushrooms begin to give off moisture. Add the soy sauce and wine, the garlic chili paste and continue cooking until the liquid is pretty much evaporated. Add the chopped parsley, stir it well together and remove from heat. Add the mushroom mixture to the ground turkey.
Mix everything well together. I prepared a muffin pan with muffin liners, just to save me from cleaning the muffin tray. Divide all the meat into 12 muffins. If you want them smaller, you could make 2 batches.
Bake in a preheat 350 F degree oven for about 45 minutes, now the original recipe said to bake it for 20 minutes, but my muffins did not look done after 20 minutes, so I was happy with mine after 45 minutes, and they were just perfectly done for me, they were delicious and moist. Serve these muffins over a bed of salad, rice or mashed potatoes, for a great wholesome meal.
I’m not including the salad recipe in this post, because I have it in previous salad posts. I hope you try these and let me know how you like them, and remember only 4 points!
- 2 lbs raw ground turkey breast
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp garlic chili sauce
- 3 cloves garlic
- 1 large onion chopped
- 12 oz mushrooms
- 1 tsp low-sodium soy sauce
- 2 tbsp olive oil
- 2 tbsp regular butter
- 2 tbsp red wine
- 1/2 cup parsley
- Preheat oven to 350ºF and fill a 12 muffin tray with liners.
- Place turkey in a large bowl and season with the salt and pepper, mix until well incorporated and set aside.
- Place butter and oil in a large skilled and cook over medium heat until butter melts then add onion.
- Saute onion over medium heat until translucent, about 5 to 8 minutes. Add garlic and mushrooms and saute until mushrooms begin to give off moisture, about 3 to 5 minutes.
- Add soy sauce and wine and cook for another 5 to 10 minutes. Toss in parsley and cook for 1 to 2 minutes more.
- Add mushroom mixture to turkey and mix until thoroughly incorporated.
- Divide all the meat into 12 muffins.
- Bake muffins until turkey is completely cooked through, about 45 minutes.