I know what you are thinking… meatloaf muffins? Yuck! These are actually like big meatballs, but the muffin pan helps to keep it all together while it cooks.
There are more vegetables than meat in these and the combination of flavors really is amazing! Next time I think I may put some ketchup on top 10 minutes before they are done cooking.
Today was a crazy day and I was really rushing when I was making dinner so I didn’t take any pictures while I was making them… Next time I make them I will take some and update this. Something tells me it won’t be long before I make them again!
Original recipe from http://www.danicasdaily.com
Recipe makes 12 meatloaf muffins
1 muffin = 2 weight watchers points+
1.25 lbs lean ground turkey
1 onion diced
1 zucchini diced
2 cloves garlic minced
1 cup mushrooms sliced & diced
1 bell pepper diced
I jalapeño seeded & minced (I didn’t add this)
1 egg white (I forgot this and it still turned out)
1/4 cup oat bran
1 tbsp worcestershire sauce
1/2 tsp italian seasoning
1/2 tsp thyme
Salt & pepper to taste
Mix all ingredients together with your hands in a large bowl. Form into 12 large meatballs and put in a greased muffin pan.
Bake in a preheated 400 degree oven for 40 minutes or until internal temperature reaches 165 degrees.
I served mine with a potato tomato zucchini & squash casserole.