Turkey Burger Meatloaf Muffins:

Date Added: 9 Jan 2010
Listed in: Appetizers and Snacks

• 2/3 cup old-fashioned oats (Quaker oats)


• 1/3 cup milk (2% but other can be used)


• ¾ pound ground turkey


• ¼ pound ground beef (the leaner the better)


• ¼ cup diced carrots (about 2 medium baby carrots)


• ¼ cup minced onions (preferably freshly chopped)


• 2 large egg whites, lightly beaten


• 1 tablespoon Dijon Mustard


• 2 teaspoons Italian Seasoning


• 1 teaspoon Worcestershire sauce


• 1 teaspoon minced garlic


• ½ teaspoon salt


• 1/3 cup Heinz Ketchup

Preparation Time 10 min | Cooking Time 30 - 40 min:
9 servings | 133 Calories | 12g Protein | 8g Carbohydrates | 6g Fat

A variation on meatloaf that provides protein and some fiber, made so you can refrigerate and just grab a muffin for breakfast, lunch, dinner, or just a quick snack!

• Preheat oven to 350 degrees Farenheit. Lightly mist a regular-size muffin pan with olive oil spray. Set aside.


• In a medium or large mixing bowl, combine the oats and the milk and let stand for 3 minutes (or until the oats are slightly softened). Add the turkey and beef, carrots, onions, egg whites, mustard, Italian seasoning, Worcstershire sauce, garlic and salt. With clean hands or a fork, mix well. Scoop the mixture into the muffin pan, making level with the top of the pan. Spread the ketchup over the top. Should make exactly 9 muffins.


• Bake for 30 minutes or until a thermometer inserted in the center registers 180 degrees (I usually put back in for 5 minute increments until it reaches 180 degrees, which brings the total cook time to 40 minutes).

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