Step 1

To make the seasoning for the meatloaf, heat olive oil in a medium saute pan.

Step 2

Add onions and saute until translucent.

Step 3

Add garlic and cook for 1 minute.

Step 4

Add Sunny Paris and granulated garlic. Saute for 1 – 2 minutes to bloom.

Step 5

Add chicken broth and Worcestershire. Stir to combine.

Step 6

Add add tomato paste and Sriracha. Stir and bring to a simmer. Allow to reduce about 1/3 to 1/2.

Step 7

Remove from heat and set aside. Allow to fully cool. It is best to refrigerate it so it is fully cooled.

Step 8

Put the ground turkey into a large bowl.

Step 9

Once the liquid is chilled, add to ground turkey. Then add the bread crumbs and eggs. Stir & massage until it is fully combined. If it is a little wet, add a small amount of breadcrumbs.

Step 10

Salt & pepper to taste.

Step 11

Grease 2 Texas size muffin tins. Fill each cup. If it doesn’t fill all the cups, add a little water to the empty cups to prevent burning.

Step 12

Bake at 350 degrees. When the meatloaf muffins are 1/2 done, top with sauce. Then, top again when they are almost done.

Step 13

Cook until the meatloaf muffins have an internal temperature of at least 165 degrees.

Step 14

Serve & enjoy!

Step 15

In a liquid measuring cup, add ketchup, brown sugar, Dijon mustard, Worcestershire sauce, and Sriracha.

Step 16

Stir to combine. Set aside.