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How to make Turkey with pear-cardamom puree and caramel almonds?

Turkey Meatloaf Muffins, new and improved?

  • I need more ideas for how to spice up/flavor my turkey meatloaf muffins. My new favorite thing to make in bulk is meatloaf muffins with ground turkey. They freeze well, reheat well, are filling and healthy. I'll typically buy 4 lbs. of 99% fat free ground turkey at a time and make 4 "flavors" of muffin (1 lb. = 6 muffins). The problem is that fat-free turkey tends to be dry and not flavorful, and I'm running out of ideas for additives. Base recipe for 6 muffins: - 1 lb. 99% fat free ground turkey - egg whites (for binding) - 1 slice of bread, shredded (for bulk) - something to add moisture - spices/flavorings - something to glaze top of muffin (optional) So far I've made: traditional (ketchup, onion soup mix) spicy (ginger pepper jelly, harissa, garlic) Italian (tomato paste, Italian spices, garlic) chili (pepper jelly, chili spices) barbecue (barbecue sauce, steak spices) Thanksgiving (butternut squash puree, sage, craisins) I eat these A LOT, so would appreciate more ideas for flavoring/ingredients. No dietary restrictions, allergies, or strong dislikes, though I'd like to keep the muffins on the healthy/lower calorie end of things. I have Hispanic, Asian, Indian and specialty gourmet stores reasonably nearby. My knowledge of Asian/Indian home cooking is zero, though I like those cuisines, so ideas in that wheelhouse would be especially appreciated. tl;dr How do I flavor my turkey meatloaf muffins so they are moist, delicious and well-spiced, yet still healthy and reasonably low in calories? Ideas from the Asian/Indian family of spices especially appreciated.

  • Answer:

    Liberal parsley will brighten up any of those flavors, but this is what's going to change your life with regards to dry turkey loaf: Gelatin. 1/2 tsp per pound.

booksherpa at Ask.Metafilter.Com Visit the source

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Bacon!

spinifex23

Naturally, as soon as I posted this we've been mostly on a meat muffin slow period, mostly making flavors we've already done. However, we made one batch with ricotta like biscotti suggested and they were AMAZING! That batch also had some shredded baby spinach, tomato paste, and Italian spices. Haven't noticed a big difference with the gelatin, but I've been adding it to every batch. We've got the thread printed out (as a list of ideas) to play with as we make more. Thanks everyone!

booksherpa

I should also mention that 99% fat free turkey gives a very dry meatloaf. I usually use the fattier ground turkey or mix 99% turkey with ground beef as well (IIRC use 85% fat-free because it's cheap).

plinth

One additive I recently discovered is oats. Goes nicely with the turkey and gives it a bit of chew. Then I load it up with Korean red pepper paste.

CunningLinguist

In under the wire with an additional note. We made a giant 4+ pound batch of meat muffin mix recently (with a seriously ridiculous amount of stuff in it, spices, salsas, everything in the house that sounded good and compatible) and made some of the mix into little meatballs, and baked them in a 24 slot mini muffin tin. So good! We cooked them the same amount as we did the regular meat muffins (about 20 minutes at 350 F) and they were delicious. So, try them as mini meatballs in addition to meat muffins.

booksherpa

Sriracha! - holy crap so good w/ just some sauteed onions caramelized onions & roasted garlic dried cranberries and onions - clearly I love onions :)

heartquake

I really like thishttp://allrecipes.com/recipe/tantalizing-turkey-and-blue-cheese-meatballs/ with jalapenos and blue cheese

maloon

Sauteed onions, shallots, mushrooms. I put these through the food processor and saute with a bit of olive oil until they start to brown. Also, consider adding some ground lamb; about 20% lamb to 80% ground turkey will up the meaty flavor.

bloggerwench

Oh my goodness, I'm looking forward to trying so many of these. I'll report back (and assign some best answers) after experimenting. Mr. booksherpa and I will have to prioritize what flavors the next cooking session will involve. Keep 'em coming! > this is what's going to change your life with regards to dry turkey loaf: Gelatin. 1/2 tsp per pound. I'm tempted to ask a whole 'nother question next week that will garner me more tips like this. These "secret ingredient" suggestions can make a big difference, especially to a relatively inexperienced cook like me. Thanks!

booksherpa

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