BBQ Turkey Meatloaf Muffins with Mac and Cheese
Ingredienser
- 1 pound ground turkey
- 1 large egg
- 1/3 cup plain breadcrumbs
- 1/4 cup finely chopped yellow onion
- 1/3 cup BBQ sauce, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 1/2 cups shredded sharp cheddar cheese
fremgangsmåte
- Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin tin.
- In a large bowl, combine the ground turkey, egg, breadcrumbs, chopped onion, 2 tablespoons of the BBQ sauce, garlic powder, smoked paprika, salt, and black pepper. Mix gently until just combined.
- Divide the mixture among the 8 prepared muffin cups. Shape each portion into a rounded top, then brush the remaining BBQ sauce over the muffins.
- Bake for 20 to 25 minutes, until the centers reach 165°F. Let the muffins rest in the tin for 5 minutes before removing them.
- While the muffins bake, cook the elbow macaroni according to the package directions. Drain it and set it aside.
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly. Gradually whisk in the milk and cook until the sauce thickens, about 3 to 5 minutes.
- Remove the saucepan from the heat. Stir in the shredded cheddar until melted, then fold in the cooked macaroni. Serve the mac and cheese alongside the BBQ turkey meatloaf muffins.
merknader
Mix the turkey gently so the muffins stay tender, and check the thickest muffin with a thermometer before serving. For an easy make-ahead dinner, shape the muffins and refrigerate them covered before baking, then prepare the mac and cheese fresh while they cook.
Course: Main Course
Cuisine: American
Equipment: Muffin Tin, Mixing Bowl, Saucepan, Whisk, Thermometer
Cuisine: American
Equipment: Muffin Tin, Mixing Bowl, Saucepan, Whisk, Thermometer