Simple Turkey Meatloaf “Muffins”
On the weekend, I was determined to find a recipe that combined some protein and veggies – two items severely lacking in my preschooler’s diet these days.
I was scouring my old cookbooks for inspiration and came across a recipe for Meatloaf “Muffins” in an old Dietitians of Canada cookbook, Cook Great Food – circa 2001!
I remembering making this one years ago and loved the simplicity and no-muss/no-fussness of it.
I modified it by:
- Adding veggies! Blended up some carrots, broccoil and onion for a veggie boost
- Boosted protein and fibre and cut some fat by using turkey (instead of beef) and 1/2 veggie by using a package of Yves Veggie Ground Round – Original
- Skipped the bread crumbs – keeping it more moist
I did make the “BBQ sauce” – simple and cut the brown sugar a bit and it had a nice flavour.
This recipe makes 12 “muffins” and they are perfect for freezing to have later on.
I’ll have leftovers for a snack mid-afternoon even!
A great high protein addition to any day 🙂
I hope you love them as much as we do.
Oh, and remember my preschooler who is low in the protein and veg department?
Well, he tried these Turkey Meatloaf “Muffins”.
It was a lukewarm response….which means I will keep offering them 😉
- 1 lb - lean ground turkey (could use beef too)
- 1 package veggie ground round (I used Original)
- 3/4 cup oatmeal
- 1 Egg
- 1/2 cup milk
- 2 Carrots, chopped
- 1 small crown broccoli
- 1 small onion
- 1 tsp chili powder
- 1 tsp garlic powder
- 2 tsp oregano
- Salt and pepper to taste
- 1/2 cup ketcup
- 1/2 small onion chopped
- 1 Tbsp brown sugar
- Preheat oven to 375 degrees F.
- Combine meat, soy ground round, oats, milk, egg and spices in a large bowl.
- Stir until completely mixed.
- Process carrots, broccoli, onion in a food processor or blender (I used my Ninja) until fine.
- Combine veggies into large bowl with meat mixture.
- Fill greased muffin tins with mixture.
- In a small bowl, combine BBQ sauce ingredients.
- Brush each "muffin" with BBQ sauce.
- Bake at 375F for 25-30 minutes or until meat thermometer reads 165 degrees F.