Since I enjoy soup, I discovered that adding Chinese 5-spice, which is a blend of anise, fennel, cloves, cinnamon, and white or Szechwan pepper, was a fantastic way to spice up ordinary fall veggies.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 24 meatloaf muffins |
Ingredients
- 3 slices thick-cut bacon, chopped
- 1 sweet onion, minced
- 2 ½ pounds ground turkey
- 1 pound ground veal
- 2 cups dry bread crumbs
- ½ cup milk
- 2 eggs
- ⅓ cup steak sauce
- 2 tablespoons light brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon dried basil
- 1 tablespoon dry ground mustard
- 1 teaspoon ground cumin
- 1 ½ teaspoons ground black pepper
- 1 ½ teaspoons sea salt
- 1 ½ teaspoons crumbled dried sage
- ½ cup barbecue sauce
- 2 (.75 ounce) packets dry brown gravy mix
- 2 cups water
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray 2 12-cup muffin pans with cooking spray.
- Place the chopped bacon and onion in a skillet, and cook over medium-high heat, stirring occasionally, until the onions are translucent and the bacon is half cooked, about 5 minutes. Drain excess fat.
- Place bacon mixture into a large bowl, and mix in the turkey, veal, bread crumbs, milk, eggs, steak sauce, brown sugar, garlic powder, basil, ground mustard, cumin, black pepper, sea salt, and sage until thoroughly combined. Fill the sprayed muffin cups with meatloaf mixture, and make a hole in the center of each muffin with your little finger for even cooking.
- Bake in the preheated oven until the juices run clear and the internal temperature is at least 160 degrees F (70 degrees C) when measured with a meat thermometer, about 30 minutes. Brush each muffin with barbecue sauce, return to the oven, and bake 5 additional minutes.
- Whisk brown gravy mix and water in a saucepan, and place over medium heat. Continue whisking until the gravy comes to a boil. Reduce heat and allow to simmer until thickened, about 1 minute. To serve, place muffins in a deep serving dish, and pour the brown gravy over them.
Nutrition Facts
| Calories | 516 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 198 mg |
| Dietary Fiber | 3 g |
| Protein | 47 g |
| Saturated Fat | 6 g |
| Sodium | 1356 mg |
| Sugars | 11 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I used 2 lbs ground turkey and 1 lb ground beef. I served them over fresh-made mashed potatoes, and added a side of peas. My men LOVED this meal!!
I changed the recipe..a little to help with the glazing… I used a bunt cake pan …turned out great…and gave a nice place to put mash potatoes.. and added a little fun to the table…
Not very tasty – way too much seasoning. Won’t be making this again.
I cut the recipe in half since it is just the 2 of us and I still got 12 meatloaf muffins. We found there was just too much seasonings in each individual serving so I think doing it as a large meatloaf would work better. The gravy does help with the taste.
I made these last night and they turned out fantastic with my changes. I reduced the amount of ground turkey to one package of ground turkey (1.25#) and omitted the veal totally. I then added a cup of finely chopped each carrots and celery. The kids ate them up without knowing the added veggies.
Very delicious! I used ground beef instead of the other meats and cut the recipe in half.