Lean Meatloaf Muffins

In the spring time, I was on a Skinny Bitch craze, now that it’s summertime, it’s all about Jamie Eason.  I love her!  Her recipes rock and she is just so pretty and fit and cool.  Her carrot cake protein bars were wonderful, so I was super excited to try more of her recipes.

While meatloaf muffins might not sound all that exciting, this recipe is going into my collection of things to make on a regular basis!  I love these because they are made with lean ground turkey instead of beef, oatmeal instead of breadcrumbs, and vegetables for moisture instead of ketchup or barbecue sauce.  And they still pack so much flavor!  The muffin-shape makes these easily portable, so I’ve been packing them for lunch on work days.

Jamie says that the serving size for a female is two muffins, and four muffins for males.  Yay protein! Yum, yum, yum, yum, YUM.

Meatloaf Muffins
Makes 12 large muffins

2 lbs ground turkey/chicken (I used a mixture of both)
1 cup oatmeal
1 cup chopped onion
1 cup chopped celery
3 egg whites
1/2 teaspoon cumin
1/2 teaspoon thyme
2 teaspoons dry yellow mustard
2 teaspoons black pepper
2 teaspoons chipotle pepper spice (I used Mrs. Dash Chipotle Southwest)
1 teaspoon salt
2 tablespoons garlic powder (or two garlic cloves, minced)

Preheat oven to 375F. Spray muffin pans with cooking spray. Put all ingredients into a bowl, mix until just combined (I used my hands, this part was fun!).  Roll the mixture into raquet-ball sized balls and put into muffin cup.  Bake for 40 minutes.

Recipe from Hardbody


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