Who doesn’t enjoy comfort food? We’ve taken all the comfort of the classic meatloaf that you may remember from childhood and created our own healthier version of this favorite. The ground turkey and veggies in this recipe not only add delicious flavor but also provide extra nutrition. Plus it is so easy to prepare. By turning the classic loaf into fun-to eat muffins, we’ve made this recipe kid-friendly too. Serve these “muffins” with our Roasted Brussels Sprouts and Mashed Sweet Potatoes for an all around perfect, nutrient dense meal!
Traditional meatloaf prepared with ground beef is often laden with unnecessary fat and calories and often lacks nutrition. Our recipe, on the other hand, opts for organic, sustainable, pasture-raised ground turkey. We love the quality, taste, and overall humane treatment of pasture-raised turkey too. Just four ounces of turkey meat can provide you with 30-35 grams of protein! Our other ingredients, such as balsamic vinegar, tomato juice, and ketchup provide a nutrient booster to this dish and help create a moist, delicious meal. Find new comforts in these healthy turkey meatloaf muffins and create new family classics.
Meal prep is made easy by doubling our muffin recipe and freezing any leftovers to serve later as a quick nutritious meal. Once your batch has cooled, place any extras in a (preferably BPA-free) freezer container, making sure to label and date the contents. Refrigerate overnight, then freeze for 2-6 months. Refrigerated muffins will stay fresh for 3-4 days. What a great dinner to prep for a busy weeknight!
Preheat oven to 350°F and prepare a muffin tin by placing 12 paper holders in the slots or spraying generously with cooking spray.
In a large bowl, mix turkey, egg, oats, hemp hearts, carrots, mushrooms, 1/4 cup balsamic vinegar, 1 teaspoon garlic powder, 1/4 teaspoon mustard powder, and 2 tablespoons tomato juice together with a spoon. Using 1/3 measuring cup or ice cream scoop, shape into meatball and place in muffin holder. Set aside.
Prepare the glaze in a small bowl, mix together 1/4 cup balsamic vinegar, 1/2 teaspoon garlic powder, 1/4 teaspoon mustard powder, 2 tablespoons tomato juice, 1/2 cup ketchup, and 1/4 teaspoon red pepper flakes. Pour half of the glaze into a small dish to use later as a dipping sauce. Lightly coat the top of each meatloaf muffin with a brush. Note: discard glaze used to coat raw meat.
Bake for 30 minutes until meat thermometer reads 165 °F.
Remove from oven and allow cooling for about 5 minutes before removing muffins from tin. Serve meatloaf with glaze on the side to allow for dipping during the meal.
*Label reading is important when it comes to ketchup as some ketchup brands have high fructose corn syrup in it and some are higher in sodium and sugar compared to other brands.
Serving size: 3 muffins Calories: 270 calories, Fat: 6 grams, Saturated fat: 1 grams, Carbohydrates: 20 grams, Sugar: 15 grams, Sodium: 365 milligrams, Fiber: 2 grams, Protein: 30 grams, Cholesterol: 100 milligrams
Disclosure: Triad to Wellness has provided nutrition communication services to Manitoba Harvest. However, we were not compensated for this post. All opinions are our own.