Healthy Turkey Meatloaf Muffins
These Turkey Meatloaf Muffins are a healthy twist on a classic meatloaf. It's an easy way to get your protein in with a delicious meal! They have loads of flavor and are fun to eat!
Equipment
- Large bowl
- Large Spoon
- Measuring Cups
- Grater
- Cutting board
- Kitchen knife
- Muffin Tin
Ingredients
- 1 Lb Ground turkey
- 1/2 Cup Italian seasoned panko
- 1/2 Large Onion
- 1 Jalapeno pepper
- 3 Garlic cloves
- 1 Large Carrot
- 1 Medium Egg
- 1 tsp Fine sea salt
- 1/2 tsp Ground black pepper
- 1/4 tsp Paprika
- 1/2 tsp Onion powder
- 1/2 tsp Granulated garlic
- 3/4 tsp Hot sauce
- 1 1/2 Tbsps Worcestershire sauce
- 1 Tbsp Low sodium soy sauce
- 1/3 Cup Low sugar barbecue sauce
Instructions
- Preheat oven to 375 degrees F.
- Dice the onion, jalapeno pepper, garlic cloves, and grate the carrot.
- In a large bowl, add all of the ingredients except for the barbecue sauce. Mix with a spoon or by hand to combine.
- Spray a muffin tin with nonstick cooking spray.
- Fill the muffin tin with meat mixture, 3/4 of the way full each.
- With a spoon equally, distribute the barbecue sauce on top of each meatloaf muffin.
- Bake the meatloaves in the preheated oven for 35 minutes, or until the center is cooked through. Insert a knife into the center and check the color. They shouldn't look pink at all.
- Let the meatloaves cool in the pan for 10 minutes, and then serve on a plate. Or store them in the fridge for later.
Notes
- Keep the leftovers in the fridge for 4-5 days
- Check for doneness with a meat a thermometer. Meatloaves should reach 165 degrees F.
- Oatmeal can be used in place of Italian panko.
