Saturday, March 10, 2012

Turkey Meatloaf Muffins with Pumpkin Ketchup Glaze

Last summer I bought a couple of small bouquets of fresh sage and parsley at the farmer's market, and those two little bouquets changed my life.  Or at least my meatloaf.

Meatloaf until then had always a failed attempt to replicate Mom's beef-based, tomato-infused, ketchup-topped comfort food. 

And turkey meatloaf?  A failed attempt's poor cousin.

Until fresh sage.

My first sage-infused turkey meatloaf got a cranberry sauce topping.  And, from then on, all turkey meatloaves contained parsley, sage, rosemary, and thyme.  Topped with cranberry sauce, they were once a true love of mine.

But, cranberry season ends. The stockpile of frozen cranberries dwindles. And, the container of frozen pumpkin beckons.

Many months ago I came across the term "pumpkin ketchup", mentally went "ewww", and dismissed it entirely.  But, seeing the pretty orange frozen pumpkin, the ketchup concept returned to mind.  Googled up a few recipes, but really wasn't interested in apple or mustard or the whole pantheon of pumpkin pie spices.  No, I wanted a very simple pumpkin ketchup... one that would complement the last of my fresh sage, not go to war with it.

Turkey Meatloaf Muffins with Pumpkin Ketchup Glaze

All measurements are approximate.  This is meatloaf, after all.


Olive oil spray
Organic blue cornmeal (or cornmeal of choice)
1 organic red onion
3 ribs organic celery
4 oz organic mushrooms
1 2/3 lbs ground turkey with nothing added (Costco's turkey burgers work well)
3 organic eggs
1/2 cup pumpkin puree
3/4 to 1 cup gluten free rolled oats
1 tsp salt
Freshly ground pepper to taste
1 Tbsp chopped fresh sage
2 Tbsp chopped fresh parsley
1 tsp chopped fresh rosemary
1 tsp fresh thyme
Dash of garlic powder
2 Tbsp ground flax meal
Pumpkin ketchup

  1. Preheat oven to 400 (f).  Line 24 muffin cups, then spray with olive oil spray and sprinkle a little blue cornmeal in the bottoms.  The cornmeal helps absorb some of the liquid that cooks out.
  2. Chop the onion, celery, and mushrooms reasonably fine and parboil covered briefly in a small amount of water. Let cool.
  3. Mix everything  except pumpkin ketchup together.
  4. Divide meatloaf mixture evenly among the 24 muffin cups, and press down. 
  5. Divide the pumpkin evenly among the meatloaves, and smooth it down.
  6. Bake about 25 minutes, until meat is done.
Pumpkin Ketchup

1 cup pumpkin puree
1/2 organic sweet onion, chopped fine
1/4 cup organic cider vinegar
3-4 Tbsp honey
1/4 - 1/2 tsp cloves
1/4 - 1/2 tsp allspice
dash of garlic powder
salt & freshly ground pepper to taste

  1. Cook everything in a small saucepan until the onion starts to get almost translucent.
  2. Whir the mixture with a stick blender until almost smooth

Result:  Not as pretty as cranberry topped meatloaves, but tasty enough and a bit lower on the glycemic index.  Definitely a keeper.

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