Thanksgiving Meatloaf Muffins with Cranberry Ketchup & Cauliflower Mash (Edit recipe)

Turkey Meatloaf

1. Preheat oven to 350°. Grease muffin tin.
2. Mix all above ingredients in a bowl and combine well.
3. Fill muffin tins about ¾ with meat mixture, and top each with a heaping tablespoon of cranberry ketchup. (Could also use regular ketchup in place of cranberry ketchup).
4. Bake at 350° F for 30-40 minutes or until a thermometer registers 160° F. Let stand for 5 minutes.
5. While meatloaf is cooking, prepare cauliflower mash.
6. Once muffins have cooled, fill a piping bag fitted with a large star tip (or preferred tip) with the mash. Pipe on the mash a la frosting a cupcake.
7. Garnish with chopped chives, crumbled bacon or both!

Cranberry Ketchup

1. Heat water & juice in a large saucepan over medium heat. Add onions and cook uncovered until tender about 10-15 minutes.
2. Add cranberries and zest and simmer, uncovered, until berries have popped, about 10 minutes.
3. Stir in sugar, five-spice powder, and salt and simmer, stirring occasionally, about 5 minutes.
4. Remove orange peel piece.
5. Puree in a food processor or blender until completely smooth, and transfer to an airtight container. (Or put right on your muffins).
6. Let cool completely (uncovered) before storing in the fridge for up to 1 month.