Mexican Taco Turkey Meatloaf Muffins (Trillium1204)

Mexican Taco Turkey Meatloaf Muffins (Trillium1204)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 89.1
  • Total Fat: 2.3 g
  • Cholesterol: 23.2 mg
  • Sodium: 175.9 mg
  • Total Carbs: 8.9 g
  • Dietary Fiber: 1.9 g
  • Protein: 8.1 g

View full nutritional breakdown of Mexican Taco Turkey Meatloaf Muffins (Trillium1204) calories by ingredient


A great combination of protein, vegetables and whole grains for a great healthy comfort food. A great combination of protein, vegetables and whole grains for a great healthy comfort food.
Number of Servings: 12


    1 pound extra-lean minced turkey (Maple Leaf Prime)
    1/2 cup old-fashioned rolled oats (No Name)
    1 cup chopped onions
    1/2 cup chopped celery
    1/2 cup chopped green or red pepper
    1/2 cup chopped carrot
    1 cup chopped mushroom
    4 garlic cloves
    2 egg whites
    1 cup canned diced tomatoes without juice (Aylmer - no salt added)
    4 tablespoons barbecue sauce (PC Tequila Habanero Spicy)
    1 tablespoon chili powder
    1 tablespoon hungarian paprika
    1 teaspoon dried basil
    1 teaspoon dried oregano
    1 teaspoon ground cumin
    1 teaspoon ground coriander
    1 teaspoon pepper
    1/4 teaspoon salt


Heat oven to 350 degrees F.

Chop vegetables and sauté all but the tomatoes and garlic in a lightly oiled pan until done but not mushy. Cool vegetables.

Combine ground turkey, oats, cooled cooked vegetables, egg whites, diced tomatoes, garlic, chili powder, paprika, basil, oregano, ground cumin, ground coriander, pepper and salt.

Spray each muffin with olive oil and spoon the meat mixture in each cup (fills to the top of each muffin cup). Top each muffin with 1 teaspoon of the barbecue sauce.

Bake in the oven for 30 - 35 minutes, until firm with lightly browned edges. Let stand for 5 minutes before serving. Enjoy!!!

Make 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user TRILLIUM1204.

Member Ratings For This Recipe

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    I absolutely LOVED this recipe! I made it for dindin and had new potatoes with it. This is my new fave and is def worth the work. Going into my rotation. YUMMY! - 5/25/18