Spontaneous Moment #24: Mini Meal in a Cup

When you're single and cooking for one, sometimes it's annoying to have to throw out your leftovers because you couldn't eat it fast enough (Or that moment when  you can look at your leftovers anymore because you've had it for lunch and dinner three nights in a row). It gets frustrating. Well, here's a way for you to have portion control AND not worry about throwing away leftovers... CUPCAKE MEATLOAF!

I'll eat the amount I want and then put the leftovers in a ziplock bag and keep in the freezer.

I like attempting to make healthier versions of everything so here is my version of meatloaf.

Morgan's Spicy Turkeyloaf

Ingredients:

• 1 lb ground turkey
• 1 bottle Sriracha Garlic Chili Sauce
• 1 packet Lipton Beefy Onion soup & dip mix
• 1/2 cup Italian bread crumbs or Panko crumbs
• 1 egg
• 1/2 cup dice green onions
• Optional: If you buy lean turkey or 99% fat free turkey, add 1/2 cup water
• Optional: If you don't want  to use an entire bottle of Sriracha Chili Sauce, use a cup of Ketchup mixed with 1/4 cup brown sugar

Heat the oven to 400 degrees. Mix the dried onion with the bread crumbs and diced green onions. I'll take those ingredients and mix it with the ground turkey. Then take half of the bottle of Sriracha Chili sauce and mix it in. Crack the egg into a bowl and beat it. Pour the egg on top of turkey mixture and then stir. Now is also when you add the 1/2 water IF you decide to use it.

 Grease the cupcake pan and then place the turkey loaf into the cupcake pan. Bake the loaf in the oven for 10 minutes. Pull out and add the rest of the Sriracha Chili Sauce OR the ketchup/brown sugar mixture on top of the meatloaf. Cook for 25 to 30 more minutes or until meat is thoroughly done.