The ground pork and apple in this turkey meatloaf mix keep it nice and moist. The cooked muffins can be frozen for future meals.

Sun Oven Turkey Loaf Muffins


1 pound lean ground turkey

1/2 pound ground pork

1 onion, finely chopped

2 cups apple, peeled and finely chopped

1 stalk celery, finely chopped

1 1/2 cups bread crumbs

1 1/2 teaspoons ground sage

1/2 teaspoon dried thyme

1/2 teaspoon marjoram

1 1/2 teaspoons salt

1 can (8 ounces) tomato sauce

2 eggs, lightly beaten


1/2 cup ketchup

1 teaspoon Dijon mustard

1 teaspoon apple cider

1 tablespoon brown sugar


Set Sun Oven out to preheat. Spray the indentations of two 6-cup muffin tins with cooking spray, set aside.

Combine the meatloaf ingredients, turkey through eggs, in a large bowl. Mix well. Fill the muffin cups with the meatloaf mixture. In a small bowl, whisk together the sauce ingredients. Brush the sauce over the tops of the mini-meatloaves. Place each muffin pan in a rectangular, metal baking pan. Cover with tin foil and a dark tea towel. Cross stack the trays on the leveling tray and bake in the Sun Oven until cooked through, 45 minutes to 1 hour.

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