- 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
MAKEOVER: Turkey Meatloaf Muffins (by IAMDESIGNERKT)Submitted by: IAMDESIGNERKT
View the original recipe for Turkey Meatloaf Muffins
IntroductionAdapted from Rachael Ray's Meatloaf cup cakes. Adapted from Rachael Ray's Meatloaf cup cakes.
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!
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.