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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 206.9
  • Total Fat: 8.3 g
  • Cholesterol: 80.1 mg
  • Sodium: 169.0 mg
  • Total Carbs: 10.2 g
  • Dietary Fiber: 2.0 g
  • Protein: 23.9 g

View full nutritional breakdown of MAKEOVER: Turkey Meatloaf Muffins (by IAMDESIGNERKT) calories by ingredient
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MAKEOVER: Turkey Meatloaf Muffins (by IAMDESIGNERKT)


View the original recipe for Turkey Meatloaf Muffins


Adapted from Rachael Ray's Meatloaf cup cakes. Adapted from Rachael Ray's Meatloaf cup cakes.
Number of Servings: 6


    24 oz (1.5lbs) - Turkey, Ground turkey, 93% lean
    1 Med. - Apple, Gala (medium) -finely chopped
    2 stalks medium - Celery, raw- finely chopped
    1 Med. - Onions, raw, [medium (2-1/2" dia)]-finely chopped
    0.25 cup - Bread Crumbs, dry, whole grain, unseasoned
    1/4 c egg beaters
    1 tbsp - Poultry seasoning,
    1 dash - Salt
    1 dash - Pepper, black


Removed Olive oil and sub'd egg beaters for egg.
Reduced Calories and fat!

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Makes 12 muffins. 2 muffins per serving.

Preheat oven to 425F degrees.
Spray the inside of a 12 cup muffin tin with non-stick spray.

Spray a medium skillet with non stick spray heat over medium-high heat. Add apples, celery and onion, and cook until softened, about 5-6 minutes. Don't brown. LET COOL.

In a large bowl, combine turkey with breadcrumbs, egg, poultry seasoning, softened apples, celery and onion mixture, salt and pepper. Don't over mix.

Separate mixture into 12 equal portions using a large ice cream scoop (use a muffin pan sprayed with non stick spray). Bake for 12-15 minutes.

May need a butter knife to slide around the edges of the muffins to release from tin.

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