Guest Post by Mustache Mama - Recipe!10:47:00 AM
OK So I am slightly THRILLED to bits to introduce this lovely lady to you! Heidi and I became "insta" friends through ALL things...Instagram! (find me under britchesnboots and find Heidi under mustache_mama) Right away we hit it off and she is JUST PLAIN ADORABLE! Definitely a friend for life! We spent over an hour on the phone one day laughing historically! Without further ado...Heidi!
It's me Heidi and I blog over at Mustache Mama.
I am a wifey to Jared and a stay at home mama to my little loves Laramie and Gunnar. I have an undeniable liking for mustaches, I know it's kind of weird!
I like to blog about everything that I find interesting, which is actually a lot of things!
I try not to take myself too seriously and love to make others laugh. I have what you might call SPC,
Self Proclaimed Comedian.
Okay, that's enough about me, let's get to why I am hear at Britches and Boots today!
The AMAZING Aleisha is letting me share a little somethin' somethin' with you all. A yummy recipe that you will want all to yourself! Trust me, it's that good. But I don't want to toot my own horn or anything...
Ingredients1 medium carrot, coarsely chopped
1medium onion, coarsely chopped (I used about 6 small green onions)
1/2 tsp minced garlic (1 whole garlic clove)
1 tbsp olive oil
2 lbs ground turkey
1 cup bread crumbs (you can always use crushed crackers like I did)
1 1/2 tsp salt
1 tbsp Worcestershire Sauce
2 tbsp ketchup
1 8oz package of sliced mushrooms, plus a few tbsp of butter for sauteing
2 tbsp brown sugar (I have a Brown Sugar Recipe that is to die for)
2 tbsp mustard
1/3 cup ketchup
Preheat your oven to 450 degrees and coat your muffin tins with some non-stick spray (this really helps them from not sticking, so don't skip this step.) Place your carrot, onions and garlic into a food processor and pulse until mixture is finely chopped and set aside. Now you are going to want to saute your mushrooms until they are some what soft and dark looking, then set those aside as well.
Now it's time to get your hands dirty!! Combine all your meatloaf ingredients expect the mushrooms in to a medium bowl and knead together until everything is nicely mixed.
I then use a large ice cream scoop and scoop my meatloaf mixture into my muffin tins. If you have not sprayed these babies yet, do this now! I was able to fill up a 12-cup muffin pan, with a little left over to cover the tops.
Now it's time to start stuffing these with the sauteed mushrooms. I used the back side of a spoon and hollowed out a nice little well for the mushrooms.
I took about a small spoonful of the mushrooms and filled up my mini meatloaves.
With the remaining meatloaf mixture, I covered up the muffins to seal in the mushrooms!
I then placed them in to the oven to cook for 15 minutes, then pulled them out and placed them on a tin foil lined pan to cook for another 6 minutes. This helps so that the remaining fat runs off so they are sitting in that ickyness.
While they are cooking, you can now mix together your sauce ingredients in a small bowl.
Pour that yummy sauce over the top and DIG IN!! The best part about making them in the muffin tins, is that it is the perfect serving size for any one who is doing portion controll, but I have to admit it is hard to say no to just one!
My daughter was so excited, she thought they were actually cupcakes! I wasn't going to argue with her, she ate the whole thing!
I hope you all enjoy these as much as I did sharing it with you!! I hope you are able to stop by my blog to say Hello!! Thanks again to Aleisha for having me too!!