Mini Meatloaf Muffins

[one_full last=”yes” spacing=”yes” center_content=”no” hide_on_mobile=”no” background_color=”” background_image=”” background_repeat=”no-repeat” background_position=”left top” hover_type=”none” link=”” border_position=”all” border_size=”0px” border_color=”” border_style=”” padding=”” margin_top=”” margin_bottom=”” animation_type=”” animation_direction=”” animation_speed=”0.1″ animation_offset=”” class=”” id=””][fusion_text]High protein breakfast’s never tasted so good. Our Oakville Naturopathic Doctors love these mini meatloaf muffins are an alternative to eggs if you want a delicious high protein breakfast alternative. They can be enjoyed alone or topped with a tasty marinara sauce in the morning. Need to pack lunch in a hurry? Creatively used them as salad toppers or crumble in a red sauce and spirilized zucchini for an easy lunch.

2 pounds organic lean ground turkey

1-2 teaspoons oil

1 medium onion, finely diced

1 cup mushrooms, finely diced

6 garlic cloves, crushed

5oz baby arugala

2 large carrots, grated

4 eggs, lightly beaten

1/3 cup coconut flour

1 teaspoons salt

2 tsp ground pepper

2 tsp dried thyme

1 tsp dried organo

1/4 teaspoon grated nutmeg

 

Preheat oven to 375°F. Heat a pan on medium heat, add the oil, onions and mushrooms cook until the onions are translucent and some of the liquid has cooked out of the mushrooms. Add crushed garlic and baby arugula stirring a few minutes to wilt arugula. Set aside to cool. In a large bowl, combine ground turkey, carrots, mushroom/onion/arugula mixture, beaten eggs, coconut flour and spices. Avoid overmix. Lightly grease 18 regular sized muffin tins. Fill each tin completely and cook for at least 25 minutes. Cool and serve.[/fusion_text][/one_full]