Mini Turkeyloaf
Nutritional Info
- Servings Per Recipe: 28
- Amount Per Serving
- Calories: 96.7
- Total Fat: 4.3 g
- Cholesterol: 45.3 mg
- Sodium: 129.4 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 0.8 g
- Protein: 11.7 g
View full nutritional breakdown of Mini Turkeyloaf calories by ingredient
Number of Servings: 28
Ingredients
-
2# ground turkey thighs (prefer organic)
2 large beaten eggs, cage-free
5 oz 2% velveeta, shredded
1/2 c fresh parmesan, shredded
6 tbsp organic ground flaxseed
2 tbsp organic paprika
2 tbsp organic dillweed dried
1-2 tsp organic cayenne pepper (optional)
6 cloves organic garlic, finely chopped
2 tbsp organic tumeric
Directions
Preheat oven to 450 degrees. Lightly spray cookie sheet with extra virgin olive oil.
Mix all ingredients in a large bowl. Take care to make sure that the mixture is homogenous. Using a muffin scoop, deposit mounds onto cookie sheet. The mounds can be close together as no spreading during cooking will occur.
OPTION (not included in calories): Slice roma tomatoes and place a slice on top of each mound. Add a dash of shredded parmesan and dried organic basil to the top of each tomato. Makes a nice presentation.
Cook at 450 degrees for 15 minutes. Makes 28 muffin scoops.
If desired, serve with sour cream (not included in calories). Salt was intentionally not added. However, it may be added if needed.
Number of Servings: 28
Recipe submitted by SparkPeople user SPULCHER.
Mix all ingredients in a large bowl. Take care to make sure that the mixture is homogenous. Using a muffin scoop, deposit mounds onto cookie sheet. The mounds can be close together as no spreading during cooking will occur.
OPTION (not included in calories): Slice roma tomatoes and place a slice on top of each mound. Add a dash of shredded parmesan and dried organic basil to the top of each tomato. Makes a nice presentation.
Cook at 450 degrees for 15 minutes. Makes 28 muffin scoops.
If desired, serve with sour cream (not included in calories). Salt was intentionally not added. However, it may be added if needed.
Number of Servings: 28
Recipe submitted by SparkPeople user SPULCHER.