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