- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 132.9
- Total Fat: 6.0 g
- Cholesterol: 37.2 mg
- Sodium: 337.4 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 0.7 g
- Protein: 11.7 g
Turkey Burger Meatloaf MuffinsSubmitted by: TRAVMKT
IntroductionA variation on meatloaf that provides protein and some fiber, made so you can refrigerate and just grab a muffin for breakfast, lunch, dinner, or just a quick snack! A variation on meatloaf that provides protein and some fiber, made so you can refrigerate and just grab a muffin for breakfast, lunch, dinner, or just a quick snack!
2/3 cup old-fashioned oats (Quaker oats)
1/3 cup milk (2% but other can be used)
3/4 pound ground turkey
1/4 pound ground beef (the leaner the better)
1/4 cup diced carrots (about 2 medium baby carrots)
1/4 cup minced onions (preferably freshly chopped)
2 large egg whites, lightly beaten
1 tablespoon Dijon Mustard
2 teaspoons Italian Seasoning
1 teaspoon Worcestershire sauce
1 teaspoon minced garlic
1/2 teaspoon salt
1/3 cup Heinz Ketchup (reduced sugar OK)
In a medium or large mixing bowl, combine the oats and the milk and let stand for 3 minutes (or until the oats are slightly softened). Add the turkey and beef, carrots, onions, egg whites, mustard, Italian seasoning, Worcstershire sauce, garlic and salt. With clean hands or a fork, mix well. Scoop the mixture into the muffin pan, making level with the top of the pan. Spread the ketchup over the top. Should make exactly 9 muffins.
Bake for 30 minutes or until a thermometer inserted in the center registers 180 degrees (I usually put back in for 5 minute increments until it reaches 180 degrees, which brings the total cook time to 40 minutes).
Number of Servings: 9
Recipe submitted by SparkPeople user TRAVMKT.
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Member Ratings For This Recipe
This meatloaf was sooooo good! Instead of the different dry spices, I used a packet of golden onion soup mix. I used only ground turkey and added a little feta cheese that I wanted to use up. I also used jarred spaghetti sauce in place of the ketchup. Very moist and delish! - 6/15/10
I really enjoyed making these with my four year old. We did modify the recipe, though. I used fresh spinach instead of carrots and we added 1/4 of fat free feta cheese. Next time I will add 1/2 of cheese. We also subbed low fat caesar dressing instead of the mustard - 1/11/10