And my muffin obsession continues…but like I mentioned in my Honey Cornbread Muffins post they don’t always have to be sweet to be delicious. Meatloaf is a pretty simple and well rounded meal that can also just so happen to be made into a muffin. You can add different seasonings and sides to bring on a whole new level of flavor each time. I’m always tossing grass-fed ground beef or organic ground turkey into a bowl with whatever spices I have on hand just to try something new. It’s a healthy and filling one pot dish that you just can’t go wrong with. This is sort of how these little muffins came about. I love pesto, I mean who doesn’t? It goes great with anything from a bowl of pasta, to fish and everything in between. I had a plan to make meatloaf one night and thought, since I had been on a muffin kick, why not continue the trend with meatloaf muffins. So, I tossed in some ground turkey, pesto, spices and few other necessary ingredients and viola, tasty little pesto muffins. Back tracking a bit, while they were cooking, I was in a pinch as to what I would make for a side dish. I was really in need of a good grocery shopping and was limited on the veggie selection. I did happen to have a butternut squash, so I prepped it, tossed it onto a baking sheet and roasted it in the oven before whipping it into a puree. After assembling all of the components together I ended up with this savory little meal. I mean who would have guessed pesto and butternut squash worked so well together! Not only is this a simple and delicious dish but it looks pretty too! So pretty you may not want to eat them. Just kidding, after all of your hard work in the kitchen you won’t be able to resist!
Pesto Meatloaf Muffins w/Roasted Butternut Squash Puree
Makes: 10 med/large muffins/Cook time: 40 minutes
- 1 ¼lb organic ground turkey
- 1 onion, minced
- 1 large clove garlic, minced
- 1 egg
- ¼c pesto plus more for topping (I use Trader Joe’s Pesto & Quinoa found in the sauce isle or homemade can be used to sub)
- ¼c crushed fire roasted tomatoes, plus more for topping
- 2tbsp Bragg’s Nutritional Yeast
- salt and pepper to taste
Roasted Butternut Squash Puree
- 1 medium butternut squash, peeled and diced
- 1tbsp olive oil
- salt and pepper to taste
- splash of almond milk
- Take turkey out of fridge and let it come to room temperature while you prep the other ingredients. Preheat oven to 350F. Spray/grease muffin tin and set aside.
- Toss butternut squash with olive oil, salt and pepper and place on baking sheet and roast for 40 minutes or until soft when pierced with a knife.
- While squash is cooking, mix together all meatloaf ingredients and combine thoroughly.
- Scoop about a half cup size into each muffin cavity and top with an additional tablespoon of tomatoes on each.
- Bake for 30 minutes or until no longer pink in center.
- While muffins are baking, place cooked squash and splash of almond milk into a bowl and using a mixer with a whipping attachment, whip squash until fluffy. Add more liquid if needed to get the right consistency.
- When muffins are done, remove from pan and plate. Add a spoonful of squash mixture to each muffin and top with an additional teaspoon of pesto to garnish. Serve and enjoy!