Turkey Meatloaf Muffins are a quick and easy dinner idea for busy weeknights. I made these individual meatloaf muffins for a cancer patient who is on a low fiber/low residue diet. These meatloaf muffins are a good source of protein, and are relatively low in carbs. Meatloaf cooked in muffin tins is a great time saver, and also good for portion control. 165 calories/4 freestyle points per serving.
Meatloaf is one comfort food I enjoy. Although I didn’t grow up eating meatloaf, I discovered meatloaf when I was in college. One of my favorite meatloaf recipes is Balsamic Glazed Roasted Vegetable Meatloaf, which contain lots of veggies and my kids love.
However, for these Turkey Meatloaf Muffins, I did not include any vegetables because I made them for a cancer patient who is on a strict low fiber, low residue diet. She can have a limited amount of certain vegetables, but I opted to keep these meatloaf muffins plain and simple to be safe.
Making meatloaf in muffin tins is great for portion control, but also good when people have a limited appetite.
Although there are restrictions on what a person can have on a low residue diet, there are ways to add extra flavor. Since fresh onion and garlic are not permitted, I used onion powder and garlic powder. In addition, I infused the chicken broth with some fresh thyme (then strained out the thyme leaves).
Enjoy these Turkey Meatloaf Muffins with mashed potatoes.
Turkey Meatloaf Muffins
- 1 pound ground turkey
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 tablespoon worcestershire sauce
- 2 1/2 tablespoon chicken stock
- 1 tablespoon tomato paste
- 1/3 cup plain breadcrumbs
- 1 large egg
- salt to taste
- 3 tablespoons ketchup
Preheat oven to 350 degrees.
In a large bowl, combine turkey, onion powder, garlic powder, worcestershire sauce, chicken stock, tomato paste, breadcrumbs and egg. Mix well with your hands (I used food-safe plastic gloves to do this).
Lightly grease 6 muffin tins. Divide meatloaf mixture among 6 tins.
Brush with ketchup. Bake 30-35 minutes until cooked through.
For extra flavor, I used chicken stock that was infused with fresh thyme sprigs in the recipe. 4 freestyle points per serving