Turkey Meatloaf Muffins for Plain Eaters

Thanks to my friend and challenger, Kathleen for this one. A self-proclaimed member of the plain eaters club, she's taken one of my go-to favorites, turkey meatloaf muffins, and adapted it for folks who like their food a little more on the mild side. ;) 

These are a dinner favorite of mine and can easily be made in a full sized loaf if you prefer your childgood staple cleaned up a bit. I typically make them as my afternoon snack. I've learned the hard way after years of coming home ravenous and snacking my way through dinner prep that I NEED a heartier afternoon snack to tide me over to dinnertime. When I skip it, watch out world, I'm eating everything in sight!

Turkey Meatloaf Muffins for Plain Eaters (adapted from Melisa Nasella Shen’s recipe)

Ingredients

2c shredded zucchini (about 1 large zucchini)

Package of ground turkey

¼-½ cup diced onion (frozen)

Garlic powder (sprinkle on veggies and on mix)

1 tablespoon olive oil

¼ c egg white substitute (or a bit less)

¼ c water

½-1 teaspoon low sodium Worcestershire sauce

¼ teaspoon black pepper

¼ teaspoon salt

Sprinkle of dried thyme

¼ teaspoon yellow mustard powder

⅛ teaspoon ground cumin

¾ cup old fashioned oats

Optional: Ketchup for top (look at sugar content)

Directions:

1. 350 degrees preheat. Spray muffin tin

2. Saute veggies with olive oil until they begin to soften. Set aside to cool.

3. Mix turkey, spices, Worcestershire, oats, eggs, water (decide how much water and egg whites needed so it isn’t too dry or too watery)

4. Add the slightly cooled veggies and mix well

5. Scoop into muffin tins (an ice cream scoop works great). Optional: put ketchup on top at the start or halfway through cooking

6. Bake for 30 minutes. Eat or cool & freeze.