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We made this tangy, make-ahead meatloaf in a muffin pan so you could refrigerate or freeze your extra "muffins" for later.
Preheat the oven to 350°F. Spray a Texas-sized muffin pan with cooking spray, set aside.
Finely chop the mushrooms and carrots in a food processor. Set aside.
Cook the onion in the oil in a large skillet over medium-low heat. Stir occasionally for 5 minutes, or until softened. Add the garlic and cook for 1 minute. Add the chopped mushrooms and carrot. Cook, stirring occasionally, about 10 minutes, or until the liquid from the mushrooms has evaporated. Transfer the mushroom mixture to a large bowl and let the vegetables cool.
Meanwhile, combine the breadcrumbs and milk in another bowl. Let the mixture stand for 5 minutes and then spoon it in with the vegetables along with the thyme, Worcestershire, 3 Tbsp of barbecue sauce, salt, pepper, eggs, and turkey. Mix well.
Divide the mixture into 6 large balls and place them into the prepared muffin cups. Lightly press the mixture into the cups, keeping a domed top. Take a 1/2 cup of barbecue sauce and spread it evenly over the top of each muffin. Place the filled muffin pan on a baking sheet and place it on the middle rack of the oven. Bake for 45 minutes, or until the middle of each meatloaf has reached 165°F. Serve with the remaining barbecue sauce.
Be sure to individually wrap each "muffin" before freezing and label the package with the contents and date and try to use within 4 months. Thaw the muffins for about 24 hours in the fridge before baking.
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