Turkey and Veggie Meatloaf Muffins

A kid-friendly spin on traditional meatloaf, these meatloaf muffins are filled with fiber-rich veggies, lean ground turkey and delicious flavors. They are great for meal prep and busy weekdays — just bake once, refrigerate and warm up as needed! This healthy family dinner will please everyone — picky eaters included!

Course Dinner

Keyword zucchini, kid-friendly, carrot, ground turkey, turkey meatballs, meatballs, meatloaf, ketchup

Prep Time 15

Cook Time 25

Servings muffins

Calories 92

Equipment

12 count muffin pan

Ingredients

1½ lb. ground turkey
1 small zucchini, grated (do not squeeze out moisture)
1 large carrot, grated
1 egg
⅓ cup whole wheat breadcrumbs (or gluten free option)
1½ tsp. soy sauce
1½ tsp. salt
1 tsp. dried oregano
1 tsp. garlic powder
¾ tsp. onion powder
½ tsp. black pepper
⅓ cup low sugar ketchup

Instructions

Preheat oven to 375°F. Lightly spray muffin tins with cooking spray.
In a medium sized mixing bowl, add all ingredients except for ketchup and mix using clean hands until just combined.
Add the meat mixture to prepared muffin tins and smear each with ½ Tbsp. of ketchup.
Bake in preheated oven for 22-26 minutes, until muffins begin to brown on top.
When finished cooking, remove from oven and let cool slightly. Using a butter knife, loosen the edges around the muffin to remove from muffin tin. Serve with green salad, green beans or roasted sweet potatoes, and enjoy!

Notes

For meal prep: store in the fridge for up to 3 days and reheat as needed.
If using just one veggie, double the amount used.
Low sugar BBQ sauce is a fun swap for the ketchup!

Nutrition