A January Thanksgiving dinner

Tonight we had a modern version of your standard Thanksgiving dinner, just two months later. These cute little guys are not only delicious, they're healthy too. They were made with ground turkey meat, baked in the oven and kissed with a tangy/sweet cranberry sauce. They were so moist and full of flavor. I was a little apprehensive about making these due to the interesting flavor combo, but these were scrumptious!!! It was like a warm hug on a plate :)

Pumpkin-Turkey Meatloaf Muffins with Cranberry Glaze
Makes 12 muffins. 103 calories each
Adapted from here

1 cup finely chopped onion
1 8oz package mushrooms, chopped finely
3 cloves of minced garlic
1 lb 93% lean ground turkey breast
1 cup pumpkin puree
1 egg white
1/3 cup rolled oats (can substitute bread crumbs)
1 tsp each minced fresh thyme and rosemary
Freshly ground salt and pepper
1 tbsp Worcestershire sauce

1 cup fresh cranberries
1/4 cup sugar
1/4 cup water

Preheat oven to 400F. Spray a standard 12-cup muffin tin with nonstick cooking spray.

In a nonstick skillet over medium heat, cook the onions until softened, about 8 minutes. Add the mushrooms and garlic and cook for about 5 minutes more, until vegetables are tender. Let mixture cool before adding to the meat. Add to a bowl with the turkey, pumpkin, egg white, oats, herbs, worcestershire, salt & pepper. Toss gently to combine. Divide the mixture evenly among the muffin tin. Place in the oven, bake for 20 minutes.

Combine cranberries, sugar and water in a small saucepan. Bring to a boil and then simmer for 10-15 minutes. Spoon onto the meatloaf muffins, and bake for another 15 minutes. (Internal temperature of meat should register 160F) Remove from the oven and let rest for 5 minutes before serving.