Turkey Meatloaf Muffins

Ingredients

• 800 gextra-lean ground turkey (93%)
• 50 glarge-flake rolled oats
• 2large eggs
• 1medium onion, grated
• 1medium carrot, grated
• 1¾ tspWorcestershire sauce
• 3½ tbspketchup
• 2 tspDijon mustard
• ¾ tspsalt
• ½ tspblack pepper
• 4¼medium potatoes (Yukon Gold or red), mashed
• 400 ggreen beans

Method

1. Preheat the oven to 190°C (375°F) with a rack in the centre. Spray a 12-cup muffin tin.

2. Grate the onion and carrot on the fine side of a box grater so they melt into the meat.

3. In a bowl, mix the turkey, oats, eggs, onion, carrot, Worcestershire sauce, half the ketchup, salt and pepper until combined.

4. Pack the mixture into the 12 cups, mounding slightly. Mix the rest of the ketchup with the Dijon and brush it over the tops.

5. Bake for 22 to 25 minutes, until they reach 74°C (165°F) in the centre.

   25 min timer

6. Meanwhile, boil the potatoes in salted water over medium-high heat until soft, about 15 minutes, then drain and mash. Steam the green beans over boiling water on high heat for 5 minutes.

   15 min timer

7. Rest the muffins for 5 minutes, then serve two per person with the mash and beans.

Storing and reheating

Keeps 4 days or 3 months frozen.