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Mexican Turkey Meatloaf Muffins

Preheat oven to 375 degrees. Mix all ingredients -- EXCEPT for the 1-1/2 cups cheese -- well by hand or in a KitchenAid stand mixer until just combined. Spray muffin pan with coconut oil (I love Trader Joe's brand) cooking spray. Divide meatloaf mixture into 8 portions (I used my red container to do this), shape into balls, and plop into your prepared muffin pan. Bake in the oven for 25 minutes. . . .

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Servings: 12

Prep Time: 00:15

Cook Time: 00:25

Main Ingredients

2 lb . lean ground turkey

2 eggs 2 tbsp. chili powder

4 tsp. ground cumin

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. oregano

1 tsp. smoked paprika

pink himalayan salt, as desired

1/2 cup organic or fresh salsa

1/2 cup (two blue containers) shredded sharp cheddar cheese

1 - 1/2 and, cups shredded sharp cheddar cheese (for meatloaf mexi-muffin topping)

Preparation

1Preheat oven to 375 degrees.

2Mix all ingredients -- EXCEPT for the 1-1/2 cups cheese -- well by hand or in a KitchenAid stand mixer until just combined.

3Spray muffin pan with coconut oil (I love Trader Joe's brand) cooking spray. Divide meatloaf mixture into 8 portions (I used my red container to do this), shape into balls, and plop into your prepared muffin pan.

4Bake in the oven for 25 minutes. Remove from oven, and top evenly with the remaining shredded cheese. Bake for an additional 5 minutes, or until cheese is melted.

Additional Notes

Serve with your choice of reduced-fat sour cream (or plain Greek yogurt), and fresh avocado. (21 Day Fixers: Each Meatloaf Mexi-Muffin = 1 red and 1 blue container.)

Recipe adapted from: ‚Äčchristinepechulis.blogspot.com/2014/10/not-your-moms-meatloaf.html

Reviews: 0

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