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Ground Turkey and Veggie Meatloaf Muffins (grain-free, dairy-free)

 

Ground Turkey & Veggie Meatloaf Muffins (grain-free, dairy-free)

Grain-free mini ground turkey and veggie meatloaves made in a muffin tin.

  • 1 egg
  • 1.5 lbs ground turkey
  • 1 medium onion (peeled and cut into halves)
  • 1 bell pepper (seeds and stem removed)
  • 2-3 large baby bella mushrooms (or one small portabella cap)
  • 3 fresh garlic cloves (peeled)
  • 1 med carrot (peeled)
  • 1 tbsp Worcestershire sauce
  • 1 tbsp italian seasoning
  • 1 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)

  1. Preheat the oven to 375 degrees F. Lightly oil 12 muffin tins.

  2. Add your onions, pepper, carrot, mushrooms and garlic to your food processor and pulse until all of the veggies are diced. (Alternatively, you can finely chop the veggies with a knife.)

  3. 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 dense meatloaf.

  4. Divide equally into the 12 greased muffin tins. Top each with 1 tbsp of ketchup and spread gently to cover the top.

  5. Cover with foil and bake for 30 minutes. Remove the foil and return to the oven for 5 more minutes.

Main Course
American
grain-free meatloaf, healthy meatloaf, meatloaf, turkey meatloaf
Cooking Method:
Read it online: https://thegrainfreelife.com/recipe/ground-turkey-and-veggie-meatloaf-muffins-grain-free-dairy-free/
The Grain-Free Life