Turkey and Stuffing Meatloaf Muffins with Cranberry Glaze

Your favorite turkey, stuffing, and cranberry sauce from Thanksgiving dinner come together in these easy, personal-sized Turkey and Stuffing Meatloaf Muffins with Cranberry glaze. 

Who is ready for Thanksgiving? I know I sure am! As a food lover, it’s my absolute favorite holiday. I love that we get to make everything from scratch, pull out all the stops with the once a year secret family recipes, and bring everyone we care about together for a feast that leaves us completely stuffed. I pretty much live for the month of November each year. This year I’m super excited to be blogging my favorite Thanksgiving dishes. I’ve been working hard in the kitchen so I can post several new recipes for you this week.

Meatloaf muffins have long been a hit in my family. I’m always frustrated trying to cook meatloaf in a giant loaf. It seems like I carve into it, find out it’s not done, and end up returning it to the oven at least 3 more times. That’s never the case with individual meatloaves. They come out perfectly for me every time. (And who doesn’t love personal-sized food?) Just to be clear (because my friends were highly confused)- they aren’t actually muffins in the lets-eat-cake-for-breakfast sense, they’re just baked in a muffin tin, so they come out as meatloaves in a muffin shape.  

I’ve been craving turkey and cranberry sauce since the cooler weather started, so when I needed a hearty group meal to serve before Bible study last week, I jumped on the opportunity to make this Thanksgiving-inspired dinner. The guys scarfed these down and then fought over the last few meatloaves left on the stove. They even suggested I share their fight in my blog post as a testament to how delicious they are. So there you go, these are Turkey and Stuffing Meatloaf Muffins worth fighting for! 

The best part of this recipe is that it doesn’t require all the work your Thanksgiving dinner will take. You pretty much just brown some onions and stir the ingredients together before putting them in the oven. They also freeze super well, so you can make a double batch and have mini meatloaves in the freezer to pull out when you need a lunch or dinner on the go. 

What are your plans for Thanksgiving dinner? Do you have a favorite Thanksgiving dish? 

Turkey and Stuffing Meatloaf Muffins with Cranberry Glaze

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• Author: Stephanie Powers
• Prep Time: 10
• Cook Time: 30
• Total Time: 40
• Yield: 12 1x

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Description

Your favorite turkey, stuffing, and cranberry sauce from Thanksgiving dinner come together in these easy, personal-sized Turkey and Stuffing Meatloaf Muffins with Cranberry glaze.

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Ingredients

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• 1 1/4 lb ground turkey
• 1 (6oz) box stuffing mix, dry (I like the pork or herb flavors)**
• 1 cup water**
• 1/4 cup dried cranberries, diced
• 2 ribs celery, diced**
• 1/2 medium onion, diced**
• 2 Tablespoons butter or oil
• 1 cup whole berry cranberry sauce (not jelly), reserved for glazing after the meatloaf has baked

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Instructions

1. Preheat oven to 375 degrees.
2. In a medium saute pan, brown the diced onions in the butter until almost soft. Add the diced celery to the pan and cook for another 3 minutes or until the onions are completely soft.
3. In a medium bowl, mix meat, onions and celery, dry stuffing mix, diced dried cranberries, and water until blended.
4. Spray a muffin pan with non-stick spray and press the meat mixture into the muffin cups, filling them just to the top of the cups and flattening the tops.
5. Bake for 30 minutes.
6. Spoon about a tablespoon of cranberry sauce over the top of each meatloaf muffin. (Enough to cover the top, but be careful not to spill over onto the muffin pan or it will burn.)
7. Bake for another 5 minutes. Serve with extra cranberry sauce.

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Notes

• Makes 12 meatloaf muffins.
• **If you want to use leftover stuffing for these meatloaf muffins, eliminate the water, onion, and celery and use about 3 cups prepared stuffing.
• I like the added veggies, but you can skip the onions and celery if you don’t want the work of prepping them, just swap in a teaspoon of onion powder.
• Gluten-free: Use a gluten-free stuffing mix (Both Rudi’s and Glutino make them.)