From Southern Living:

1 lb ground turkey

1/4 cup Panko (Japanese breadcrumbs…available in the Asian food aisle everywhere)

1 medium onion, shredded (I used the side of my box grater to shred the onion)

1 medium Granny Smith Apple, shredded (use Granny Smith…it needs to be tart, and the same as the onion, I used a box grater)

1 egg, lightly beaten

1 tsp salt

3/4 tsp pepper

1 and 1/4th cup (5 oz) freshly shredded Cheddar Cheese (I used a Monterey Jack and Colby mix instead because Sara told me she preferred white and orange cheese to the solid orange cheese…she was right…I think I liked the MJ/Colby better than straight Cheddar)

Preheat oven to 375.  Gently combine turkey, next 6 ingredients, and 1/2 cup of cheese, just until combined, using your hands.  Spoon into 12 regular sized muffin cups or 6 gourmet sized muffin cups.  Bake for 16 minutes.  Sprinkle with remaining 3/4th cup of cheese.  Bake 5 minutes or until cheese has melted.

Oh nummy nummy, to quote Kelly.  I served these mini loaves with green beans (get a STEAMER if you don’t have one….steamed veggies are the only way to eat them, in my humble opinion) and mashed potatoes sprinkled with shredded Gouda cheese.  I’m lazy.  I don’t always make mashed potatoes from fresh potatoes.  Sorry.  I use Hungry Jack flakes, add the water to the milk measurement and make sure it’s half milk and half water (I don’t use their ratio).  Then I take the butter measurement and increase it by 50%.  I prefer real potatoes, but we just don’t eat them very often and mashed potatoes are a mess to make.