Apricot Habanero Turkey Meatloaf Muffins

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Apricot Habanero Turkey Meatloaf Muffins

Featuring

These mini meatloaf muffins are tender, juicy, and brushed with a sweet spicy glaze made from Apricot Habanero. The jam is mixed into the meat mixture for gentle heat and used again as a glossy topping for a family friendly main dish that bakes in under 30 minutes.

Ingredients

Turkey Meatloaf Muffins

• 1 1/4 pounds ground turkey (93 percent lean works well)
• 1/2 cup plain breadcrumbs
• 1/4 cup milk
• 1 large egg
• 1/3 cup finely minced yellow onion
• 1 small carrot, finely grated
• 2 tablespoons finely minced celery
• 2 tablespoons Apricot Habanero jam
• 2 tablespoons ketchup
• 1 tablespoon chopped fresh parsley
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper

Apricot Habanero Glaze

• 1/3 cup Apricot Habanero jam
• 1 tablespoon ketchup
• 1 teaspoon apple cider vinegar

To Serve

• Mashed potatoes or roasted vegetables
• Extra chopped fresh parsley

Instructions

1. Prepare the pan and oven
   1. Preheat the oven to 375°F.
   2. Lightly grease a standard 12 cup muffin pan or line with foil liners.
2. Mix the breadcrumb base
   1. In a large bowl combine the breadcrumbs and milk.
   2. Stir and let sit for 2 to 3 minutes so the crumbs absorb the milk and soften.
3. Make the meatloaf mixture
   1. Add the ground turkey, egg, minced onion, grated carrot, minced celery, 2 tablespoons Apricot Habanero jam, 2 tablespoons ketchup, chopped parsley, salt, garlic powder, smoked paprika, and black pepper to the bowl with the soaked breadcrumbs.
   2. Use a fork or your hands to gently mix until everything is evenly combined. Try not to overmix so the meatloaf stays tender.
4. Fill the muffin pan
   1. Divide the mixture evenly among the 12 muffin cups. Each cup should be almost full.
   2. Gently press the tops to smooth them and create a small dome.
5. Stir together the Apricot Habanero glaze
   1. In a small bowl combine 1/3 cup Apricot Habanero jam, 1 tablespoon ketchup, and apple cider vinegar.
   2. Stir until smooth and glossy.
   3. Spoon or brush a little of the glaze over the top of each unbaked meatloaf muffin, reserving some for later.
6. Bake
   1. Place the muffin pan in the preheated oven.
   2. Bake for 18 to 22 minutes, until the meatloaf muffins are cooked through and reach 165°F in the center.
   3. During the last 5 minutes of baking, brush the remaining glaze over the tops for an extra shiny finish.
7. Rest and serve
   1. Let the meatloaf muffins rest in the pan for 5 minutes.
   2. Run a small knife around the edges if needed, then lift each muffin out with a spoon.
   3. Sprinkle with extra chopped parsley.
   4. Serve warm with mashed potatoes or roasted vegetables, and place the jar of Apricot Habanero on the table so everyone can add another little spoonful if they enjoy more heat.

Tips

• If the mixture seems very sticky, wet your hands lightly with water before shaping to make it easier to handle.
• For a bit more spice, add another teaspoon of Apricot Habanero jam directly into the meat mixture.
• Leftover meatloaf muffins reheat well and also make great sliders on soft rolls with a dab of extra Apricot Habanero.