Erica's Turkey Veggie Meatloaf Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
Lean Ground Turkey (85/15), 48 oz Spinach, fresh, 3 cup (ends up being about 1 3/4 cups when chopped) Celery, raw, 1 cup, diced Carrots, raw, 2.5 cup, grated Onions, raw, 2 medium Kale, 1 cup, chopped Instant, Quick, and Regular Oats, 3 cup, dry Egg, fresh, 4 large Milk, 1%, .25 cup Ketchup, 4 tbsp Salt, 1.5 tsp Pepper and other spices to your preference
Preheat oven to 375.
Dice or shred all veggies (my goal is to hide them in the meatloaf so they aren't very noticeable-great for kids or picky eaters!)
Break eggs into a bowl, combine with milk and ketchup. Whisk together.
Combine all ingredients in a large bowl and stir with your hands.
I suggest using cupcake papers in your tins, as they come out of the pan after baking much easier!
Fill each cup till full. (Optional, top each muffin with a bit of ketchup before baking - not figured into calorie count).
Bake at 375 for 45 minutes or until a meat thermometer in the center indicates 175.
Serving Size: Makes 36 muffins
Number of Servings: 36
Recipe submitted by SparkPeople user ERICALYNNJ.
Dice or shred all veggies (my goal is to hide them in the meatloaf so they aren't very noticeable-great for kids or picky eaters!)
Break eggs into a bowl, combine with milk and ketchup. Whisk together.
Combine all ingredients in a large bowl and stir with your hands.
I suggest using cupcake papers in your tins, as they come out of the pan after baking much easier!
Fill each cup till full. (Optional, top each muffin with a bit of ketchup before baking - not figured into calorie count).
Bake at 375 for 45 minutes or until a meat thermometer in the center indicates 175.
Serving Size: Makes 36 muffins
Number of Servings: 36
Recipe submitted by SparkPeople user ERICALYNNJ.
Nutritional Info Amount Per Serving
- Calories: 99.6
- Total Fat: 3.7 g
- Cholesterol: 47.3 mg
- Sodium: 228.2 mg
- Total Carbs: 6.5 g
- Dietary Fiber: 1.2 g
- Protein: 9.8 g
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