Turkey meatloaf muffins

As my colleagues can attest, I make this pretty much every week. This is my go-to afternoon snack. I’m an afternoon muncher who could quite easily eat my way through everything in sight in the 3-4:30 window. This is a perfect way to fill up (hooray for protein and veggies!) and hold my appetite until dinner. It also makes for a great dinner if you switch it up from muffins into small loaves.

Note: The veggies can be swapped out for whatever you have on hand. The pictures reflect what was in my fridge - zucchini, mushrooms, and onion. Really anything will work. My staples are carrots, celery and mushrooms but add whatever you like (just make sure it's chopped small and sauteed beforehand.)

Turkey meatloaf muffins

Adapted from Jaime Eason’s Bodybuilding.com recipe.

Ingredients:

1+ lbs lean ground turkey

½ cup diced celery

½ cup diced mushrooms

½ cup diced carrots

½ cup diced onion

1 clove garlic (or if you don’t have fresh, 2 Tbls garlic powder)

1 Tbls olive oil

2 egg whites

¼ cup water

2 Tbls low sodium Worcestershire sauce

1 teas black pepper

1 teas salt (OPTIONAL)

½ teas dried thyme

1 ½ teas dried yellow mustard powder

½ teas ground cumin

½ cup old fashioned rolled oats (OR 1 cup quick cooking oats)

Directions:

1.     Preheat the oven to 350 degrees. Spray muffin pan with cooking spray.

2.     Heat olive oil in a pan and sauté all of the veggies. Once veggies 
      have softened up a bit, remove from heat and let cool (just enough that they don’t start to cook the egg mixture when added to the turkey.)

3.     Mix together the ground turkey, spices, Worcestershire, oats, eggs, and water in a large bowl.

4.     Add the cooked veggies to the turkey mixture and mix well.

5.     Put into prepared muffin tins and bake for 30 minutes.

6.     Makes approx. 12 good sized muffins.

I usually pair this with whatever steamed or roasted veggies I have on hand. Makes for a filling and delicious meal. Enjoy!


Nutritional info: (serving size: 2 muffins)