A healthy alternative to your standard meatloaf, using ground turkey, sirloin, or bison and pre-portioned using a muffin tin and topped with barbecue sauce.
- 1/4 cup onion, diced
- 1 tsp coconut oil or cooking spray
- 1 lb ground turkey breast, 96/4 sirloin, or bison
- 1 egg white
- 1/4 cup (20 grams) rolled oats
- 1/8 tsp salt
- 1/8 tsp pepper
- 1 garlic clove, minced or 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp red pepper flake
- 1/4 tsp italian seasoning
- 1/4 tsp cumin
- barbecue sauce (2 tsp per meatloaf muffin)
Preheat oven to 350°F. Coat 12-serving muffin tin with coconut oil (I use a paper towel to wipe it around the bottom and sides of each cup).
In a medium size pan, heat coconut oil and add onion. Allow to cook for 6-8 minutes, stirring often, until the onion is translucent. Remove from heat and allow to cool.
In a medium bowl, mix together the ground turkey breast, onion, egg white, salt, pepper, and other spices (I use my hands to combine ingredients). Drop into muffin tin, in 12 equally sized balls. Once you have 12 equally sized portions, pat them down, so they fill the cup.
Pour 2 tsp of barbecue sauce over each meatloaf muffin. Bake for 20 minutes. 3 muffins equals 1 serving (approximately 4 oz of meat).
4 servings = per 3-muffin serving (calculated using ground turkey breast)
Fat: 1.5 g
Carbs: 5 g
Protein: 27.5 g