Go Back
+ servings

Mexican Turkey Taco Meatloaf Muffins

Course Main Course
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 meatloaf muffins
Calories 136 kcal


  • 2 carrots peeled, trimmed, cut into chunks
  • 1 celery stalk trimmed, cut into chunks
  • 1 10- ounce pack mushrooms stems removed and cleaned
  • 1 medium onion peeled, quartered
  • 1 red bell pepper seeded, cut into chunks
  • 1 tablespoon olive oil
  • 1 ounce McCormick Gluten-Free Taco Seasoning Mix
  • 1 pound ground turkey
  • 1 cup gluten-free quick oats
  • 1 egg lightly beaten
  • 1/2 cup salsa
  • 1/2 cup shredded cheese optional


  1. Preheat oven to 375 degrees. Turn food processor on and feed carrots, celery, mushrooms, onion, and pepper through feeding tube. Process until vegetables are finely chopped, scraping down sides as necessary. You may have to pulse the food processor a few times towards the end to chop the remaining vegetable pieces.
  2. Heat oil in large skillet and add chopped vegetables. Saute until soft, about 5-6 minutes. Mix in taco seasoning. Let cool.
  3. Place turkey in a large mixing bowl. Add cooled vegetables, quick oats and egg. Mix well. Portion out into 12 muffin tins that have been lightly greased with oil. Spoon 2 teaspoons salsa on top of each meatloaf muffin and spread to cover tops.
  4. Bake 25-30 minutes until cooked through. Remove from oven and top with shredded cheese if desired; return to oven and bake another few minutes until cheese is melted.

Recipe Notes

3 Freestyle points per muffin

Nutrition Facts
Mexican Turkey Taco Meatloaf Muffins
Amount Per Serving (2 g)
Calories 136 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 45mg15%
Sodium 339mg15%
Potassium 302mg9%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 2g2%
Protein 10g20%
Vitamin A 2375IU48%
Vitamin C 15.8mg19%
Calcium 47mg5%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.