Cooking Matters Colorado Social Media Recipe Challenge: Spicy Turkey and Black Bean Meatloaf Muffins and Orange Mashed Potatoes Recipe

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  • Spicy Turkey and Black Bean Meatloaf Muffins
  • 1 - 1/2 slices sandwich bread (whole wheat or whatever you have on hand)
  • ½ small onion, coarsely chopped
  • 1 small jalapeno pepper, coarsely chopped
  • 1 pound ground turkey (white and dark)
  • 1/2 of a 15 ounce can of black beans, drained and mashed
  • 5 heaping tablespoons ketchup
  • 1 teaspoon Worchestershire sauce
  • 1 tablespoon packed brown sugar
  • Preheat oven to 350 degrees.
  • Tear the sandwich bread into several pieces and rub them
  • together between your hands to make bread crumbs. Stir in the milk; set aside.
  • In a large bowl add together the onion, jalapeno, garlic,
  • turkey, mashed beans, rice, egg, salt and pepper and breadcrumb mixture. Stir together until it is just combined; set
  • aside.
  • Grease a muffin pan that has either 4 large or 6 regular
  • size cups. Divide the meat mixture
  • equally among the cups. Place in the
  • oven and bake for approximately 25 minutes or until the meat is firm and
  • brown.
  • While the meatloaves are baking mix together the ketchup,
  • Worchestershire sauce and brown sugar. After
  • the 25 minute baking time, spoon the mixture equally over the tops of the
  • meatloaves and return to the oven to bake for an additional 10 minutes to set
  • the topping.
  • Remove from the oven and let sit for 5 minutes before
  • serving.
  • 1 large carrot (approximately 6 ounces) peeled and chopped
  • 1 – ½ pounds russet potatoes, peeled and chopped into
  • slightly smaller chunks than the carrot
  • 1/3 cup reserved potato boiling water or milk
  • 1 tablespoon butter or margarine
  • Place carrot and potato pieces in a large sauce pan and add
  • enough water to cover potatoes by at least one inch. Add a teaspoon or so of salt if desired. Set pan over a medium high heat and boil
  • until potatoes are soft, approximately 30 minutes.
  • Carefully remove approximately 1/2 cup of the potato water
  • before draining potatoes and carrots. Add
  • half of the potato water or milk and butter to the pan. Mash with a potato masher or electric mixer
  • until desired consistency is reached. Personally,
  • I like the potatoes to be whipped with some chunks of carrot throughout the
  • mixture. Add salt and pepper to taste
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