Turkey Meatloaf Muffins w/ Spinach and Mash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
.25 cup Quinoa.5 cup Water.5 cup Onions, chopped1 clove Garlic, chopped20 oz Ground Turkey1 cup Red Pepper, chopped1 cup Mushrooms, chopped.25 cup Tomato Paste1 tsp Hot Sauce2 Tbsp Worcestershire Sauce1 large Egg1.5 tsp Salt1 tsp Pepper2 Tbsp Brown Sugar2 tsp Worcestershire Sauce1 tsp Water1 bunch Chives, chopped2 boxes Frozen Chopped Spinach1 clove Garlic, chopped9 Potatoes, medium1 cup Chicken Broth
Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
Preheat an oven to 350 degrees F.
Heat a skillet over medium heat. Stir in the onion, mushrooms and peppers; cook and stir about 5 minutes. Add 1 clove chopped garlic and cook for another minute; remove from heat to cool.
Stir the turkey, cooked quinoa, onion mix, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Divide into 9 jumbo muffin tins. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Drizzle over the top of the meatloaf.
Place in the oven and bake for 35-40 minutes or until the turkey is cooked through.
While the meatloaf is baking, make the mashed potatoes using the chicken broth (add salt and pepper to taste). Right before you take the meatloaf out of the oven, put the spinach in a skillet over medium heat. Cook the spinach with garlic and a touch of water, making sure to season with salt and freshly cracked pepper (to taste), for 1-2 minutes.
Remove the turkey meatloaf muffins from tin, add wilted spinach on top of the meat then spoon mashed potatoes on top of the spinach then sprinkle the chives on top of the potatoes. Serve immediately (freeze extra portions for next time). Enjoy.
Serving Size: makes 6 meatloaf muffins
Number of Servings: 9
Preheat an oven to 350 degrees F.
Heat a skillet over medium heat. Stir in the onion, mushrooms and peppers; cook and stir about 5 minutes. Add 1 clove chopped garlic and cook for another minute; remove from heat to cool.
Stir the turkey, cooked quinoa, onion mix, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Divide into 9 jumbo muffin tins. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Drizzle over the top of the meatloaf.
Place in the oven and bake for 35-40 minutes or until the turkey is cooked through.
While the meatloaf is baking, make the mashed potatoes using the chicken broth (add salt and pepper to taste). Right before you take the meatloaf out of the oven, put the spinach in a skillet over medium heat. Cook the spinach with garlic and a touch of water, making sure to season with salt and freshly cracked pepper (to taste), for 1-2 minutes.
Remove the turkey meatloaf muffins from tin, add wilted spinach on top of the meat then spoon mashed potatoes on top of the spinach then sprinkle the chives on top of the potatoes. Serve immediately (freeze extra portions for next time). Enjoy.
Serving Size: makes 6 meatloaf muffins
Number of Servings: 9
Nutritional Info Amount Per Serving
- Calories: 296.1
- Total Fat: 1.6 g
- Cholesterol: 60.0 mg
- Sodium: 717.5 mg
- Total Carbs: 49.2 g
- Dietary Fiber: 7.5 g
- Protein: 23.8 g
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