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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
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This is a twist to one of Rachael Ray's recipes. I baked them in regular sized muffin pans so they cook in 1/2 of the time. Ingredients:
1 1/2 lbs ground turkey |
1 1/2 cups breadcrumbs |
1 small onion |
1 portabella mushroom, cap |
1 small zucchini |
1 cup carrot |
1 cup red bell pepper |
1 cup green bell pepper |
1 teaspoon crushed garlic |
2 eggs |
salt and pepper |
grill seasoning |
1 cup barbecue sauce |
1 cup salsa |
1 teaspoon dijon mustard |
1 tablespoon ketchup |
Directions:
1. Preheat oven to 450°F.
2. Puree all vegetables in food processor to a fine consistency.
3. Add to the ground turkey, breadcrumbs, eggs and seasonings.
4. Spray the muffin tins with Pam so they don't stick.
5. Fill each to the top with meatloaf mixture. Combine all sauce ingredients in a microwave safe bowl reserving some to the side.
6. Using the reserved sauce, brush each of the meatloaf muffins with some sauce.
7. Cook for 20-30 minutes.
8. While cooking microwave the remaining sauce until warm.
9. Enjoy!
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