Grain-free Turkey & Veggie Meatloaf Muffins
I had some thawed ground turkey that I needed to cook so tonight we are having meatloaf! These Grain-free Turkey & Veggie Meatloaf Muffins are the perfect recipe to use up what I have in the fridge! I love that!! There are mushrooms and peppers and carrots that I don’t want to waste, so I am going to throw them in the food processor to add to the meat to give it a boost of flavor and extra fiber and nutrients. You won’t need to add any liquid (i.e. broth or milk) because of the water content of the veggies once they go through the food processor.
You can use whatever veggies you have or prefer to give it your own personal flavor. The carrots and red bell peppers that I had in the fridge gave these little meatloaves a nice earthy sweetness coupled with the mushrooms, onions and garlic.
Now, you can get really creative with the topping for these loaves. I’ve seen people use chili sauce, chili peppers, bbq sauce, gravy, etc. But I like it old-school style with the ketchup baked on top. 😉 That’s how my mom made it and that is how I still make it all these years later. Although, since these are a little sweet with the veggies I chose, I think a nice barbeque sauce or something maybe a little tangier or spicier would have also been good on them. My husband put some sriracha sauce on his and loved it!
I served these over greens with Roasted Multi-Colored Baby Potatoes that you can see the recipe for here (link). They’re super easy and can be cooked with the meatloaf muffins so they come out at the same time. Perfect!
Leftovers can be kept in the refrigerator for 3-5 days.
Enjoy!!
Grain-free Turkey & Veggie Meatloaf Muffins
Ingredients
- 1 egg
- 1.5 lbs ground turkey
- 1 medium onion peeled and cut into halves
- 1 bell pepper seeds and stem removed, cut into 2-3 large pcs
- 2-3 large baby bella mushrooms (or one portabella cap) stems removed
- 3 large fresh garlic cloves peeled
- 1 med carrot peeled
- 2 tbsp Worcestershire sauce
- 1 tbsp italian seasoning
- 2 tsp salt
- 1/2 tsp pepper
- 1 tbsp dijon mustard
- 3/4 cup ketchup
- 1/2 cup almond flour (coconut flour, keto baking flour work too)
- sriracha sauce to taste optional
Instructions
- Preheat the oven to 375 degrees F. Lightly oil 12 muffin tins.
- Add your onions, pepper, carrot, mushrooms and garlic to your food processor and pulse until all of the veggies are finely diced. (Alternatively, you can finely chop the veggies with a knife.)
- Add the meat to a large bowl. Add in the veggies, egg, mustard, grain-free flour and spices (everything but the ketchup). Mix until well combined. We want it thoroughly mixed so the flavor is throughout the meat, but stirring the mixture too much will create a texture that it is more dense than you want.
- Divide equally into the 12 greased muffin tins. Top each muffin with 1 tbsp of ketchup and spread gently to cover the top.
- Cover with foil and bake for 30 minutes. Remove the foil and return to the oven for 5 more minutes. Use a meat thermometer to check to make sure the center is cooked to 165 degrees.
- Remove from oven and let rest for 5-10 minutes. Then, use a spoon or a small rubber spatula to lift them out of the tins. Splash on some sriracha or hot sauce, if you like, when serving. Enjoy!