Ingredients:

  • 5 lbs Lean Ground Turkey (or 93% Lean Ground Beef)
  • 1/2 cup Yellow Onion, finely minced
  • 1/2 cup Carrot, finely grated
  • 1/4 cup Celery, finely minced
  • 1/2 cup Quick-Cooking Rolled Oats
  • 1/4 cup Milk
  • 1 Large Egg, lightly beaten
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Dijon Mustard
  • 1 tsp Garlic Powder
  • 1/2 tsp Dried Thyme
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/3 cup Ketchup (for glaze)
  • 1 tbsp Apple Cider Vinegar (for glaze)
  • 1 tbsp Brown Sugar, packed (for glaze)

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease a 12-cup muffin tin thoroughly or line with paper liners.
  2. In a large mixing bowl, combine the rolled oats and milk. Let stand for 5 minutes to soften.
  3. Briefly sauté the minced onion, grated carrot, and celery until softened (about 5 minutes). Let the vegetable mixture cool slightly.
  4. To the oat mixture, whisk in the beaten egg, Worcestershire sauce, Dijon mustard, and garlic powder.
  5. Add the cooled vegetable mixture, ground meat, thyme, salt, and pepper to the bowl.
  6. Using your hands, mix until just combined. Do not overmix to maintain tenderness.
  7. Divide the meat mixture evenly among the 12 prepared muffin cups, gently packing them down.
  8. Whisk together the ketchup, apple cider vinegar, and brown sugar in a small bowl to create the glaze.
  9. Bake the muffins for 15 minutes. Remove the tin from the oven and brush a generous amount of glaze over the top of each muffin.
  10. Return to the oven and bake for another 10–15 minutes, or until the internal temperature reaches 165°F (74°C) and the glaze is set.
  11. Let the muffins rest in the tin for 5 minutes before carefully removing them to serve.