© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 lbs of ground turkey
1/2 c egg substitute
1/4 c Panko breadcrumbs (preferably whole wheat type)
4 garlic cloves - crushed
Dash Worcestershire sauce
1 tbsp horseradish sauce
1 tbsp grainy mustard
2 tsp Moroccan or Turkish seasoning
1 tsp paprika
1 tsp smoky paprika
1/4 tsp Rosemary leaves
1-1/2 c total of chopped veggies (like onion, broccoli, carrots, cauliflower, zucchini)
Sliced almonds (optional)
Preheat the oven to 350 degrees F.
Spray a large mini-muffin tin (24 muffins) with cooking spray.
Combine the above ingredients (through Rosemary leaves) together until uniform.
Add chopped vegetable to mixture and combine well.
Spoon 1/4 cup of mixture into each muffin cup, fully filling each section.
Top each muffin with a few sliced almonds, if desired.
Bake for around 30 minutes or until meatloaf muffins are golden brown.
Remove each muffin from the tin and serve warm.
Makes 24 mini muffins