POINTS® Value: 3
 Servings:  12
 Preparation Time:  20 min
 Cooking Time:  54 min
 Level of Difficulty:  Moderate
 
We took the guesswork out of portion control with these muffin-size turkey meatloaves. Enjoy them as a main course or serve them as sandwiches.

Ingredients
         1 sprays cooking spray
         2 pound lean ground turkey
         1 tsp table salt
          1/2 tsp black pepper
         2 Tbsp unsalted butter
         2 Tbsp olive oil
         1 large onion(s), finely chopped (about 1 1/2 cups)
         3 medium garlic clove(s), finely minced, or more to taste
         12 oz cremini mushrooms, or other mushrooms, diced (about 2 cups)
         1 tsp soy sauce
         2 Tbsp sherry cooking wine
          1/2 cup parsley, fresh, minced
Instructions
         Preheat oven to 350ºF and fill 12 muffin holes with liners. Coat a large bowl with cooking spray.

         Place turkey in prepared bowl; season with salt and pepper, mix until incorporated and set aside.

         Place butter and oil in a large frying pan and cook over medium heat until butter melts; add onion. Sauté onion over medium heat until wilted and translucent, about 5 to 8 minutes. Add garlic; cook for 1 to 2 minutes. Add mushrooms and sauté until mushrooms begin to give off moisture, about 3 to 5 minutes.

         Add soy sauce and sherry; cook until mixture begins to resemble a paste, about 5 to 10 minutes. Toss in parsley and cook for 1 to 2 minutes more.

         Add mushroom mixture to turkey and mix until thoroughly incorporated. Drop by heaping tablespoons into prepared muffin tins until 2/3 to 3/4 full. Bake muffins until center seems firm to the touch and turkey is completely cooked through, about 22 to 27 minutes. Yields 1 muffin per serving.
Notes
         These muffins can be made ahead and warmed in minutes in the microwave. Pop extras in the freezer for fabulous fast-food. The addition of 1 1/2 tablespoons of cranberry sauce per muffin increases the POINTS value to 4 per serving.