Turkey Meatloaf ‘Muffins’
Preheat oven to 350 degrees.
Saute onions, peppers, mushrooms, garlic, spices, and olive oil in a pan for about 2 minutes. Let cool.
Combine all other ingredients in a large bowl (you can use a mixer on low do not use a whisk attachment. Mixing by hand is best Beat eggs well first.
Add in sauteed vegetables and check for moisture.
If you have kids get them to form the loaf or load the 'muffins' washing hands before and after of course :)
Spray cooking spray into 12 muffin cups and fill with turkey meat mixture. Bake for 25 minutes (internal temp of 160 degrees). Let cool for 5 minutes.
Makes 12 standard muffin cups. Or this can be a regular loaf.
I like to shape into a loaf on a cookie sheet and cover with foil for first 30 minutes and no foil for the last 15. For loaf cook 45 minutes total
1 tsp olive oil
1 cup finely chopped onion
1/2 cup finely chopped red pepper
1/2 cup finely chopped mushrooms
1/4 cup cooked sweet potato or pumpkin (fresh or canned pumpkin)
1 tsp (or more) red pepper flakes
2 garlic cloves, minced
1 1/2 lbs ground turkey
2 tbsp dijon mustard
2 tbsp Tomato Paste
2 tbsp Flax seed
1 tsp Worcestershire sauce
1/4 tsp ground black pepper (or more)
Salt to taste (about a teaspoon)
1/2-3/4 cup dried steel cut oats (pulse in a processor for finer grain)
The oats are dependant on how moist your meat is. If your meat feels 'wet' after mixing add the additional 1/4 cup ground steel cut oats.
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our nutritionist/nurse to
personalize for you.