Ground turkey mini meatloaves
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
16 oz Jennie-O Extra Lean Ground Turkey 1 serving zucchini-1 medium w/skin-data for entire zucchini (by CHRISSIET01) 6 tbsp Onion (raw), chopped 1 serving Red Bell Pepper (one medium pepper) 1 serving 1 Egg- large, fresh 0.35 cup Quinoa, uncooked (by GYPSYPITCREW) 3 tsp French's Worchestershire Sauce (by ONLYPLAYING) 3 tsp President's Choice Prepared Dijon Mustard 0.25 tsp Pink Himalayan Sea Salt (Evolution Salt Co) (by TAMMAGDALENO) 0.25 tsp Black Pepper (Ground) (by TIARENEE)
Cook quinoa. Fluff, set aside to cool.
Spray muffin tin with Pam. Preheat oven to 400F.
Finely grate zucchini. Finely dice onion and red pepper. Blend together with rest of ingredients, including quinoa, using your hands to gently mix it all together. Do not overmix. Press into individual muffin cups. Bake for 23-26 minutes. Let cool in pan for about 10 minutes before serving.
Serving Size: 8 muffin-size loafs
Number of Servings: 8
Recipe submitted by SparkPeople user CATH2019.
Spray muffin tin with Pam. Preheat oven to 400F.
Finely grate zucchini. Finely dice onion and red pepper. Blend together with rest of ingredients, including quinoa, using your hands to gently mix it all together. Do not overmix. Press into individual muffin cups. Bake for 23-26 minutes. Let cool in pan for about 10 minutes before serving.
Serving Size: 8 muffin-size loafs
Number of Servings: 8
Recipe submitted by SparkPeople user CATH2019.
Nutritional Info Amount Per Serving
- Calories: 111.1
- Total Fat: 2.1 g
- Cholesterol: 53.9 mg
- Sodium: 121.0 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 1.1 g
- Protein: 15.5 g
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