I am not a huge meat-eater so the thought of shaping meat into a loaf just doesn’t sit well with me so I put them in muffin tins instead and somehow it makes it okay but you can shape it any way you desire for this recipe. As a bonus my toddler prefers picking things up rather than using a fork (how wonderful, I know) so this meal goes over well all around. I substitute quinoa for the normal bread crumb version to make it lighter and pair it with cauliflower mash or potato and a vegetable.
I am terrible at recipes because I taste as I go and add things here and there so I encourage you do to the same. Personally, if I see a recipe calling for one clove of garlic, in my world that means ten. So personalize it for you and your family and make it your own.
TURKEY MUFFINS (the health(ier) version)
- 1 package of ground turkey
- 1/4 (or so) C Quinoa
- Garlic (as much or as little as you like, I used several cloves)
- 1 Tablespoon of tomato paste
- 1 Onion
- 1 Egg
- Salt and Pepper (to taste)
- Dash of Worcestershire
- 1 Tablespoon Olive or Avocado oil
- Italian seasoning (you can use your favorite spice mix)
- Hot sauce (optional)
- Brown sugar (optional)
- Preheat oven to 350 degrees
- Cook the quinoa according to package and set aside to cool
- Heat olive oil and add onions and cook until they smell delicious an are translucent
- Add garlic and let brown
- Set onions and garlic aside and let cool
- Add all remaining ingredients (except for brown sugar) and stir until everything is mixed together
- Line muffin pan with paper (if you would like, I rock with just greased pans and skip the muffin liners)
- Bake for 40-50 minutes (turkey is supposed to be 160 degrees
Mix about 1 tablespoon of brown sugar, a dash of worshichire and a tablespoon of water to make a glaze and spread on top of the meat loaf (or muffins) before baking. You can also use ketchup or your favorite sauce for dipping afterwards.
If you’re feeling a little extra make a funny face using your veggies to convince your kid to actually eat it!