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Lean Turkey Meatloaf Muffins

Pre heat oven to 375 and spray 12-cup muffin pan with some cooking spray (or coat with a little olive or coconut oil). Heat a medium saute pan over a medium high heat and add onion, celery, bell pepper, and garlic. Season with a little salt and pepper and cook for 5-6 minutes until you have the raw edge off of the veggies. Stir in soy sauce and chicken broth and cook another 5 minutes until all t. . .

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Servings: 12

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

1 cup diced onion

2 stalks celery, diced

1 bell pepper, diced

2 chopped cloves garlic

1 tbsp. low sodium soy sauce

1/2 cup low-sodium chicken broth

2 lbs . lean ground turkey

1/2 cup egg whites

1 cup oats (quick cooking or whole rolled, both work)

2 tsp. ground cumin

1 tsp. ground chipotle pepper spice

1 tbsp. garlic powder

1 tsp. black pepper

1 tsp. salt

Preparation

1Pre heat oven to 375 and spray 12-cup muffin pan with some cooking spray (or coat with a little olive or coconut oil).

2Heat a medium saute pan over a medium high heat and add onion, celery, bell pepper, and garlic. Season with a little salt and pepper and cook for 5-6 minutes until you have the raw edge off of the veggies.

3Stir in soy sauce and chicken broth and cook another 5 minutes until all the veggies are tender and the mixture is heated through.

4Turn off the heat and allow to cool.

5In the meantime, in a large bowl, combine ground turkey, egg whites, oats, cumin, chipotle spice, garlic powder, black pepper and salt.

6Add in cooked veggies and mix together until everything is well incorporated. Roll the mixture into 12 even balls and place each one in the muffin pan.

7Alternatively - can make smaller muffins with a 1/3 cup scoop and it will make 15/16 muffins. For bigger muffins bake for 25-30 minutes or until cooked through and for smaller bake for 20-25 - your choice. Cool and enjoy!

Reviews: 0

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