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Today’s recipe is one I promise you will love – Southwestern Turkey Meatloaf Muffins that are glazed with a super easy homemade fire roasted ketchup – hungry yet?
When it comes to meatloaf, I love putting a creative twist on it – whether it’s using a combination of meats from the Italian market, adding various spices and flavor profiles or, my absolute favorite, making meatloaf muffins. Yes – you heard that right – meatloaf muffins. You bake these lovelies in your muffin tin and not only are they absolutely adorable, but they also help you with portion control and they bake up so much quicker. Think about it – if you make quickbread – there’s nothing quick about it – 60 minutes or so until you can have them. Muffins are done in about half the time. Why shouldn’t the same rational apply to meatloaf right?
With the holidays coming up, I headed to my local WalMart to stock up on pantry staples for the busy month ahead. I knew I was going to make meatloaf for dinner but how was I going to jazz it up. As I headed down the aisle, it hit me – let’s go Southwestern and picked up some RO*TEL Diced Tomatoes and Green Chiles and, of course, Hunt’s Fire Roasted Tomatoes. I often use fire roasted tomatoes for many of my recipes when canned tomatoes are involved as the flavor benefits are amazing. Inspired by Michael Symon’s Southwestern Meatloaf, I decided to use tortilla chips in lieu of breadcrumbs and I have to tell you – when Michael Symon talks – one has to listen – the man is a genius!
Most meatloaf recipes call for a ketchup glaze and while I could use Hunt’s ketchup to glaze these meatloaf muffins, I thought – why not whip up a super easy Fire Roasted Ketchup that essentially took about 15 minutes. A quick simmer, a blitz with the immersion blender and *boom* – fire roasted ketchup. You can’t have southwestern dishes without a bit of chile action and the RO*TEL Diced Tomatoes and Green Chiles were the perfect addition to these meatloaf muffins.
I served this with a super easy Southwestern couscous and dinner was on the table in less than an hour. How easy was that?
When you are looking for a flavorful spin on meatloaf, make these Southwestern Turkey Meatloaf Muffins and I promise that your family will ask you to make them again and again.
On to the recipe:
Gather your ingredients
Let’s make the fire roasted ketchup
Forget bread crumbs – let’s use some crushed tortilla chips
Everything ready to mix
The turkey meatloaf muffins are ready for the oven
Dinner Is Served
Aly M. Cleary
These Southwestern Turkey Meatloaf Muffins are a flavorful take on meatloaf. Turkey meatloaf is spiced up with tomatoes and green chiles, brushed with a fire-roasted tomato ketchup glaze and baked to perfection in muffin tins.
20 minPrep Time
40 minCook Time
1 hrTotal Time
- 2 tablespoons of brown sugar
- 1/4 cup of apple cider vinegar
- 1 15 ounce can of Hunt’s Fire Roasted Tomatoes (I used the one with garlic)
- 1/4 teaspoon of smoked paprika
- 1/8 teaspoon of ancho chile powder (optional)
- 1 pound of ground turkey
- 1 egg, beaten
- 1 cup of crushed tortilla chips
- 1/2 cup of RO*TEL Diced Tomatoes and Green Chiles
- 1/3 cup of grated sweet onion
- 1 tablespoon of Worcestershire sauce
- 1/2 teaspoon of cumin
- 1/2 teaspoon of Mexican oregano
- 1/2 teaspoon of smoked paprika
- 1/4 cup of the Fire Roasted Ketchup, plus more for glazing
- In a small saucepan, dissolve the brown sugar in the apple cider vinegar.
- Start to bring the mixture to a simmer over medium heat.
- When the mixture is simmering, add the can of Hunt’s Fire Roasted Tomatoes.
- Follow that with the smoked paprika, ancho chile powder, salt and black pepper.
- Stir to combine and bring to a boil and then reduce to a simmer.
- Let simmer for 10 minutes and then blend using an immersion blender or using a food processor.
- Let cool.
- Heat the oven to 450 degrees F.
- Lightly spray a 12 cup muffin tin with nonstick spray and set aside.
- In a large bowl, add the ground turkey, egg, crushed tortilla chips, RO*TEL Diced Tomatoes and Green Chiles, grated onion, Worcestershire sauce, cumin, Mexican oregano, smoked paprika and 1/4 cup of fire roasted ketchup.
- Mix the ingredients thoroughly.
- Using a large scoop, fill the muffin cups about three quarters of the way full. You should have just enough to fill all 12 muffin cups.
- Add about a tablespoon of reserved Fire Roasted Ketchup to the top of each muffin, spreading it evenly to glaze.
- Bake for about 27 – 30 minutes, until the muffins are cooked through.
- Let cool in the tin for about 5 – 10 minutes and then serve.
What’s your favorite recipe for Hunt’s Tomatoes or RO*TEL Diced Tomatoes and Green Chiles? Tell us in the comments!
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