Turkey Meatloaf Minis

 

I’ve mentioned in the past that I love the variation of the meals I get to enjoy through the whole process of my blog, but that because I’m always looking for something new to try for you all, I don’t get the chance to revisit the oldies and goodies I’ve made along the way.  Last week, I was so super busy and I didn’t have time to come up with any new ideas so I went through the archives and decided to try a twist on my Meatloaf Muffins by making a turkey version.

I even gave them their own fancy name…you like how I did that??  So clever.

Just like their counterpart, these were super easy and just as delicious!

Ingredients:

1 tsp olive oil 

½ cup finely chopped onion

½ cup finely chopped carrot

½ cup chopped baby bella mushrooms 

1 small zucchini, chopped

2 garlic cloves, minced

1 tsp dried oregano

½ tsp dried basil

¼ tsp dried marjoram

¼ tsp dried thyme

1 cup BBQ Sauce, divided (1/2 cup each)

1 ½ pounds lean ground turkey

1 cup finely crushed whole grain saltine crackers (about 25) 

2 large eggs 

2 T spicy brown mustard

2 tsp Worcestershire sauce, divided

½ tsp freshly ground black pepper

Preparation:

Preheat oven to 350°.

Spray a muffin pan with non-stick spray.

Heat the olive oil in a large nonstick skillet over medium heat. Add onions, carrots, mushrooms, zucchini, minced garlic, dried oregano and 1 tsp Worcestershire sauce. 

Sauté 3 minutes or until carrots are tender.  Remove from heat and cool.

Combine veggie mixture, 1/2 cup BBQ sauce, and the remaining ingredients in a large bowl.

Spoon the meat mixture evenly into 12 muffin cups. 

Top each with 2 teaspoons BBQ sauce (I got a little fancy and mixed some mustard with the BBQ Sauce)

Bake for 35 minutes or until they reach 160° using a meat thermometer.  Let cool for 5 minutes.

Nutrition:

Serves 6 (2 muffins per serving)

Calories 252 / Carbs 30g / Fat 5g / Protein 21g / Fiber 2g / Sodium 752mg