Turkey Meatloaf Muffins

• 1 red pepper, finely chopped
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 Tbsp. olive oil
• 1/4 tsp. ground black pepper
• 1 egg, beaten
• 3/4 cup HEINZ Tomato Ketchup, divided
• 3 Tbsp. lite soy sauce
• 1/4 tsp. LEA & PERRINS Worcestershire Sauce
• 2 lb. ground turkey or ground turkey breast
• 36 round buttery crackers, crushed
• 1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided

1. Heat oven to 350 degrees F.
2. Cook and stir red peppers, onions and garlic in hot oil in large skillet on medium heat 5 minutes, or until crisp-tender.
3. Stir in black pepper; cool.
4. Mix egg, 1/2 cup ketchup, soy sauce, and Worcestershire sauce in large bowl until blended.
5. Stir in vegetable mixture.
6. Add turkey, cracker crumbs and 3/4 cup cheese; mix until just blended.
7. Spray two muffin tins with non-stick cooking spray.
8. Fill 16 cups each cup 3/4 full and top each with remaining ketchup.
9. Bake for 35 minutes, reaching an internal temperature of 160 degrees.
10. Sprinkle with remaining cheese and bake for 5 final minutes.

red pepper, red onion, garlic, olive oil, ground black pepper, egg, tomato ketchup, soy sauce, worcestershire sauce, ground turkey, buttery crackers, four cheese

Taken from www.kraftrecipes.com/recipes/turkey-meatloaf-muffins-186456.aspx (may not work)