Have you ever wandered around the grocery store looking like one of those people who might have forgotten their name, where they live and where they just came from? All while trying to figure out what to make for dinner? I know I have… some of the time that feeling can be pure frustration, other times I will see one random item that kicks a plan of action into gear and all of a sudden a new recipe is being created right then and there. That is how it was when I saw the KRAFT Fresh Take Italian Parmesan Cheese & Bread Crumb mix. This pumped up Shake N Bake was sitting in the refrigerated section and seemed to jump from the shelf right into my empty grocery cart. You know – just like how the Snickers bar will jump right at you while checking out of same grocery store.
Usually when I make meatloaf I’ll use home made breadcrumbs and freshly grated cheese and yadi yadi yadaaaaa…. but this week I felt like the pre made “everything” package was the perfect little break I needed. So – home I went and made these veggie packed, light and healthy yet scrupulously delicious muffin tin meatloaves.
One of my favorite thing about these little treats aside from the flavor is how great they are to keep as left overs for lunch, an after school snack or to grab on the go for a good bite of protein on a hike, or bike ride or day on the mountain skiing & snowboarding. They also freeze well, so if you are in the mood go ahead and double the batch!
For easy removal of each mini loaf from the tin, cut 3/4 inch strips out of wax paper, then after spraying tin with non stick cooking spray line each cup with a strip of wax paper. Spoon meat on top. Then when it is time to serve your meatloaves just run a knife along the edge of the cup, then gently lift each meatloaf out of the tin by grabbing each side of the strip.
- 1 pound ground turkey
- 1 egg
- 2 large carrots, peeled and roughly chopped
- 2 celery sticks, roughly chopped
- 1/ large onion, peeled and roughly chopped
- 2 garlic cloves, peeled
- ¼ cup olive oil
- ½ cup ketchup, divided
- 2 tablespoons Dijon mustard
- 1 package Italian Parmesan KRAFT Fresh Take! Cheese & Breadcrumb Mix
- kosher salt
- freshly ground pepper
- 2 12-cup muffin tins
- Non stick cooking spray
- Wax paper
- Preheat oven to 375 degrees F.
- Peel and roughly chop carrots, celery sticks and onion. Peel garlic cloves.
- Add to the bowl of a food processor and run until you have a smooth puree of vegetables.
- Heat olive oil over medium high heat in non stick skillet or dutch oven. When the oil it hot, add vegetable puree to pan. Add 3 "3 finger pinches" or kosher salt and sprinkle with some freshly ground pepper to taste. Cook for about 10 - 15 minutes, stirring occasionally. You want to develop a dark color on the veggies - this will create great, deep flavors for the meatloaves.
- During the last few minutes of cooking, add half cup of the ketchup (save the rest for later) and all of the Dijon mustard. Stir well to not burn the mixture, but let it become even darker as the condiments caramelize and add even more flavor.
- When most of the moisture has evaporated out of the veggies and they are a dark color, add just a tablespoon or two of water to deglaze the pan and give a good stir to loosen any browned bits from the bottom of the pan.
- Remove from pan and let cool for 5 minutes or so until OK to touch. I like to spread mixture out on a plate to cool as keeping the layer of veggies thin will speed up the cooling process.
- Add ground turkey to a large mixing bowl, breadcrumbs and HALF of the shredded cheese from the Kraft Fresh Take package. Crack the egg into the bowl, and lastly add cooled veggie mixture.
- Use hands to blend well.
- Spray muffin tins with non stick cooking spray, and if using wax paper "lifters" line each cup with a strip of wax paper.
- Spoon turkey mixture into each of the cups. brush each loaf with ketchup and finally sprinkle with remaining shredded cheese.
- Bake on the middle rack of a 375F oven for about 35 to 40 minutes.
- When done, remove from oven and let sit for 5 to 10 minutes before removing from pan. Serve with side of mashed potatoes and steamed broccoli.