These turkey mini meatloaves are a hit with everyone who has tried them! They are a great source of lean protein, high in fiber, and a wide variety of anti-inflammatory antioxidants. The great thing about making them in the muffin tins is that you can freeze half of the batch for later use. Just pull one out of the freezer when you want it and pop it into the microwave until hot. Bon Appetit!
These mini meatloaves are great because they are the perfect portion size. Plus they freeze well, so you can pull a few out of the freezer and heat them up for any meal or snack. Tip: we like to chop all of the veggies in a food processor so they get nice and small. This keeps the meatloaves nice and moist
- 1 ½ lbs. ground turkey breast
- 2 eggs, whisked
- 2 tbs. ground flax seed
- 1 tsp. Worcestershire sauce
- 2 tbs. BBQ sauce (your favorite brand)
- 1/2 tsp. ground black pepper
- 1/2 tsp. sea salt
- 1/2 tsp. smoked paprika
- 1/2 tsp. chili powder
- ½ onion, minced
- 1 zucchini, minced
- 8 mushrooms, minced
- 1 red, yellow, or orange bell pepper, minced
- 2 garlic cloves, minced
- all-natural ketchup
- In a large nonstick skillet that has been coated in cooking spray and heated over medium-high heat, sauté the vegetables 5-7 minutes. Season with a pinch of sea salt and pepper. Set aside and cool completely.
- In a large bowl, combine turkey breast, eggs, ground flax seed, Worcestershire sauce, spices, and BBQ sauce. Add the cooked vegetables and mix thoroughly.
- Scoop mixture into muffin tins that have been coated with olive oil cooking spray(makes 12). Top each mini-meatloaf with a teaspoon of ketchup. Place in oven (350 F) for 30 minutes. Check for doneness by using meat thermometer - should reach 160 degrees. Remove from oven ans let rest 15 minutes before handling.
You can have fun with different sauces for the top of the meatloaves. One of our favorites is to mix whole grain mustard with some pumpkin butter - sweet and spicy!
Make 1 large (or 2 smaller) meatloaf
Make 12 turkey burger patties
Make turkey meatballs