Turkey Cupcakes

Meatloaf is one of the easiest meals to prepare. In about an hour, meat, breadcrumbs, ketchup and a few other things turn into a delicious meaty loaf. While it's a meal that will last a whole week and leave everyone satisfied, it's also a very heavy recipe.

We found a recipe that put a fun spin on meatloaf by using turkey and cupcake tins. Think of these as a lighter meatloaf, or easier meatball. To edit it to our tastes (and pantry supply), we used breadcrumbs instead of couscous, added a few jalapenos, used spicy brown mustard, and made them slightly larger than the original recipe called for, as they do shrink. 

These turkey cupcakes could be a great appetizer for a group, paired with your favorite pasta, or eaten simply with a side salad.

Cook time: 25 minutes
Prep time: 20 minutes
Makes 18 cupcakes

Ingredients: 

• 2.5 cups coarsely chopped zucchini
• 1 medium onion, chopped
• 1 medium red pepper, chopped
• 3 jalapenos, chopped (seeds in if you want the extra kick)
• 1 lbs. ground turkey
• 2 tablespoons Worcestershire sauce
•  2 tablespoons spicy brown mustard
• 1 egg, lightly beaten
• 1/2 cup breadcrumbs (seasoned or plain)

• Preheat the oven to 400 degrees while you chop your vegetables
• Take the coarsely chopped vegetables and pulse them in a food processor. Make sure they are finely chopped, but not obliterated. You want to see a few good pieces in the turkey cupcake.
• In a large bowl, mix turkey, Worcestershire sauce, mustard, egg and breadcrumbs with the vegetable mixture until well combined
• Butter/grease your favorite muffin pans and drop heaping tablespoons of the meat mixture
• Bake for 25-30 minutes, or until the internal temperature is about 160 degrees F.