Turkey Meatloaf Muffins

TJ of TJ’s Test Kitchen shares one of the recipes that helped her lose 75+ lbs and counting! These simple turkey mini meatloaves are packed with veggie goodness and they have built in portion control. Double the batch the next time you make them to individually freeze the next time you need a quick LOW POINT meal or snack and do not have time to cook Makes 12 Meatloaf Muffins, 2 points+ each

Turkey Meatloaf Muffins

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  • ■1.25 pounds lean ground turkey

  • ■1 red bell pepper, seeded and diced

  • ■1 yellow onion, diced

  • ■1 cup mushrooms, diced

  • ■1 cup zucchini, sliced and quartered

  • ■1 egg white

  • ■1 cup shredded carrots

  • ■½ tsp salt

  • ■¼ tsp black pepper

  • ■½ tsp onion powder and garlic powder

  • ■a few splashes of worcestershire sauce


INSTRUCTIONS 1. Preheat oven to 350 degrees. Spray a 12 cup muffin pan with nonstick spray. 2. Mix all ingredients throughly and make 12 meatballs. 3. Divide into 12 large meatballs and add them to the muffin pan. 4. Bake at 350 degrees for 40 minutes, until browned and cooked through.


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