Hello there, Mister Meat 'Muffin'

Doug and I love meatloaf...especially in the winter when it's chilly out. It's very comforting and when made with turkey breast relatively healthy. The problem is that by the time we both get home from work it's difficult to wait an hour plus for dinner to be ready. Enter, the mini meatloaf or in this case meatloaf 'muffin'. Same great taste in a fraction of the cooking time...score!
This was my first time making meatloaf in this form and I have to say it was quite successful. Each muffin had a nice crust on the outside, but was tender and moist inside. I don't really follow a recipe when making my meatloaf and depending on our mood I add different seasonings to the meat. However as with a lot of what I make, it seems an Italian influence always comes through and that was true again tonight :)

I will definitely be making these again and absolutely recommend this recipe (as it had nice flavor) and this method (as it was super easy and quick). I served our meatloaf muffins with seasoned oven roasted potatoes and steamed broccoli and carrots.

Italian Turkey Meatloaf 'Muffins'

Ingredients

1.25 lbs. Ground All White-Meat Turkey Breast

1 egg beaten

1 14 ounce can of diced tomato(juices drained)

1/4 cup Italian Bread Crumbs

1/4 Freshly Grated Parmesan Cheese plus additional for topping

1 Pepper chopped

1/2 packet of Good Seasoning Italian Dressing Mix

1 tsp. Red Pepper Flakes

salt and pepper

Directions

Preheat oven to 400. Generously spray muffin tray with cooking spray.

Combine all ingredients in large bowl and mix using hands until well blended. Using a large spoon(or ice cream scoop), generously fill each muffin slot. Sprinkle additional Parmesan cheese on top of each 'muffin'.

Bake for 25 minutes or until a light crust has formed on each muffin.

(Makes ten muffins)