Turkey Meatloaf Muffins

This recipe is about to become a staple in our house. We buy zucchini on a regular basis these days, and we almost always have a pound of ground turkey in the freezer. These were great the first time around even after we made them more "us." They reheated great for lunches and they were easy. Of course, I LOVE easy! Oh, and this was the first recipe I got to use the KitchenAid! I couldn't believe I had lived 28 years without one...and I could mix meat with it. Seriously. Oh, and I had to add to the recipe to grease or spray the muffin tin. This is only the second time I have made these, and I used Crisco. If it works, I won't try spray. However, I recommend SOMEthing. I didn't do anything the first time, and that was a MISTAKE. We ended up tossing the muffin tin after a few scrubs and a couple dishwasher cycles.

Clean-Eating Turkey Meatloaf Muffins Ingredients 1 lb. ground turkey 1 cup grated zucchini (I use a Black&Decker dicer) 1/2 cup oats (I used Bob's Red Mill) 2 egg whites 1/3 cup chopped onion 1 Tablespoon garlic powder 1 Tablespoon Italian seasoning 1 teaspoon salt 1/2 teaspoon pepper For the topping: 1/2 cup ketchup 2 Tablespoons brown sugar Directions Preheat oven to 350. Mix all ingredients, either by hand or with a standmixer, until well combined. GREASE YOUR TIN (or you might have to throw it out like I did the first time!) Spoon equal amounts in to a 12-cup muffin tin. Bake for 30 minutes. Take out and spoon ketchup mixture on top, and place back in oven for remaining 5 minutes.