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Table Charlotte- Recipes for the Week

Trying Momís muffin-shaped meatloaf recipe, and other things
Add sweet potato and asparagus for change
Published Monday, May 27, 2019 8:56 am
by Ashley Mahoney | The Charlotte Post

Muffin-shaped meatloaf with asparagus and sweet potato.

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Mother’s Day had me craving a mom meal, but one with a twist.

Did Mom ever make meatloaf in a muffin tin? No, but she probably would’ve laughed that I tried it. It tastes just as good as her traditional methods. Add sweet potato and a roasted asparagus, and you have a classic mom meal. Enjoy!


1 sweet potato

8 pieces of asparagus


1 egg

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup minced onion

1 pound ground turkey

3/4 cup oats

3/4 cup Italian style bread crumbs

3/4 cup ketchup


Sweet potato:

Slice sweet potato in half

Place in 1/2 cup water

Steam covered on medium heat for 10-15 minutes


Preheat oven to 350 degrees

In a large mixing bowl, combine salt, pepper, onion, turkey, oats, bread crumbs and ketchup

Combine with your hands

Fill muffin tins approximately 2/3 full (makes roughly one dozen)

Place on a cookie sheet (cover the sheet with a layer of tin foil for minimal cleanup)

Bake for 17-25 minutes

Check to see if they have cooked all the way through by using a toothpick: place the toothpick in the center of a meatloaf muffin; if it comes out clean, you are good to, but if comes out covered in meatloaf muffin, let it cook for a little bit longer


Increase oven heat to 450 degrees

Snap ends off asparagus

Place on a baking sheet

Drizzle vinaigrette over asparagus

Roast for 10-15 minutes


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