In saute pan on medium low heat, add olive oil, bell peppers, onions and garlic. Stir as needed and cook until translucent. Remove from heat and set aside. Add paprika, basil, salt, pepper, Worcestershire and stir well.
Preheat oven to 450 degrees. Spray muffin pan with Pam or equivalent,
In large bowl, add turkey, eggs, bread crumb, cream and sauteed veggies. Mix ingredients together. Do not over mix. Add back to saute pan to make sure that the meat attaches to any remnants left in pan. Stir well.
Wash hands. Take a muffin portion amount and shape into meat balls using both hands. Place each meatball into the muffin tin and continue until complete. Press meatball down with your hand in order for the meat to fill the muffin tin. This recipe easily makes 12 large muffin shaped meatloaves. If you have some meat left over, increase the size of the meatballs in the tin. Keep the size of all meat loaves similar so that the cook time is even.
Before putting in oven. Evenly top each loaf with the sauce. Bake in oven on 450 degrees for 30 minutes or until it reaches an internal temperature of 165°F.
Serve with this with piping hot mashed potatoes and another vegetable or salad. My new chef made a gravy but it is not necessary.
Lagniappe: Slice the muffin meat loaves and serve piping hot on a sandwich dressed with mayo. It is delicious.
Note: My daughter created this recipe for my site. I hope that you enjoy as much as we did in our home.