Mini-Muffin Turkey Meatloaf with Veggies

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— Contributed by Bonnie Taub-Dix, MA, RDN, CDN, is a member of NTF’s Nutrition Advisory Board as well as owner of BetterThanDieting.com and author of Read It Before You Eat It.

As a perfect example of how you can easily welcome turkey to your table, the recipe below puts a new spin on an old favorite classic meat dish and I’ll bet your grandma didn’t make her meatloaf like this!

Ingredients

2 pounds of ground turkey
1/2 cup egg substitute
1/4 cup Panko breadcrumbs (preferably whole wheat type)
4 garlic cloves - crushed
Dash Worcestershire sauce
1 tablespoon horseradish sauce
1 tablespoon grainy mustard
2 teaspoons Moroccan or Turkish seasoning
1 teaspoon paprika
1 teaspoon smoky paprika
1/4 teaspoon Rosemary leaves
1-1/2 cups total of chopped veggies (like onion, broccoli, carrots, cauliflower, zucchini)
Sliced almonds (optional)
* Click to ingredient to choose one

Directions

1
Preheat the oven to 350 degrees F.
2
Spray a large mini-muffin tin (24 muffins) with cooking spray.
3
Combine the above ingredients (through Rosemary leaves) together until uniform.
4
Add chopped vegetable to mixture and combine well.
5
Spoon 1/4 cup of mixture into each muffin cup, fully filling each section.
6
Top each muffin with a few sliced almonds, if desired.
7
Bake for around 30 minutes or until meatloaf muffins are golden brown.
8
Remove each muffin from the tin and serve warm.
9
10
Makes 24 mini muffins