Every Sunday afternoon I jump on Twitter to check in with a small group of super smart, cool moms I know and we chat about… batch cooking. It’s hot stuff, right? But what these moms know and I’ve learned is that somehow an hour spent making a couple of things on Sundays (muffins, tomato sauce, mini-quiche) translates into a soul’s salvation during a hectic work week. Like, these meatloaves. You could absolutely make them in a regular loaf pan but I like to do them in either these mini tins or even muffin tins. They freeze well and then you only have to take out as many as you need on any given night. It’s a perfect, cozy meal for a chilly fall night.
Turkey Meatloaf with Apples and Sage
1 ½ Tbsp butter 3 cloves garlic, minced
2 shallots, peeled and finely chopped
2 firm apples (like Gala) peeled, cored and sliced into small chunks 2/3 cup unseasoned breadcrumbs
2/3 cup milk
2 lbs ground turkey
1 large egg, lightly beaten
¼ cup + 1 Tbsp apple butter (extra is for topping)
2 Tbsp fresh sage, chopped 1 tsp salt ¼ tsp pepper
Preheat your oven to 400 degrees. Lightly oil your loaf pan or muffin tins.
In a medium-sized skillet over medium heat, add the butter, garlic and shallots. Allow the the vegetables to soften, about 3 minutes. Remove from the heat and set aside.
Stir together apple chunks, breadcrumbs and milk in a large bowl and allow the mixture to soak for about 5 minutes. Add the ground turkey and mix well. Now add the whisked egg and the garlic, shallot mixture. Stir in ¼ cup of apple butter, sage, salt and pepper. Make sure everything is mixed together really well.
Spoon the meat mixture into your loaf tin or muffin tins. Pop them in the oven for about 50 minutes or until the internal temperature is 160 degrees. In the last minute of cooking, brush the tops with that last bit of apple butter. Remove from the oven and allow to cool for about 5 minutes before you serve.