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Turkey and Stuffing Meatloaf Muffins with Cranberry Glaze

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  • Author: Stephanie Powers
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 12 1x

Description

Your favorite turkey, stuffing, and cranberry sauce from Thanksgiving dinner come together in these easy, personal-sized Turkey and Stuffing Meatloaf Muffins with Cranberry glaze.


Ingredients

Scale
  • 1 1/4 lb ground turkey
  • 1 (6oz) box stuffing mix, dry (I like the pork or herb flavors)**
  • 1 cup water**
  • 1/4 cup dried cranberries, diced
  • 2 ribs celery, diced**
  • 1/2 medium onion, diced**
  • 2 Tablespoons butter or oil
  • 1 cup whole berry cranberry sauce (not jelly), reserved for glazing after the meatloaf has baked

Instructions

  1. Preheat oven to 375 degrees.
  2. In a medium saute pan, brown the diced onions in the butter until almost soft. Add the diced celery to the pan and cook for another 3 minutes or until the onions are completely soft.
  3. In a medium bowl, mix meat, onions and celery, dry stuffing mix, diced dried cranberries, and water until blended.
  4. Spray a muffin pan with non-stick spray and press the meat mixture into the muffin cups, filling them just to the top of the cups and flattening the tops.
  5. Bake for 30 minutes.
  6. Spoon about a tablespoon of cranberry sauce over the top of each meatloaf muffin. (Enough to cover the top, but be careful not to spill over onto the muffin pan or it will burn.)
  7. Bake for another 5 minutes. Serve with extra cranberry sauce.

Notes

  • Makes 12 meatloaf muffins.
  • **If you want to use leftover stuffing for these meatloaf muffins, eliminate the water, onion, and celery and use about 3 cups prepared stuffing.
  • I like the added veggies, but you can skip the onions and celery if you don’t want the work of prepping them, just swap in a teaspoon of onion powder.
  • Gluten-free: Use a gluten-free stuffing mix (Both Rudi’s and Glutino make them.)