Mini Turkey Meatloaf - So Cute

Mini Turkey Meat Loaf with Cauliflower Mash

Ingredients

• 1 cup Ketchup
• ½ cup Brown Sugar, packed
• 1 Tbs Olive oil
• 1 cup Onion, diced
• 1 Tbs Garlic, minced
• ¾ cup Carrot, grated
• Pepper, to taste
• Kosher salt, to taste
• ¼ cup Parsley, chopped
• 1 cup Bread Crumbs
• ⅓ cup Milk
• 1 Egg
• 1 Egg White
• 1 pound lean Ground Turkey
• Whipped Mashed Cauliflower for topping
• Parsley, for garnishing

Instructions

1. Preheat the oven to 400 degrees. Grease 9-12 muffin tins
2. In a small bowl, combine the ketchup, brown sugar and 1 tbs. Set aside.
3. Heat the olive oil in a small skillet and saute the onion, garlic, and carrot until the onion and carrot are soft. Stir in the pepper, salt, and transfer the mixture into a large bowl.
4. Pour the breadcrumbs, milk, and parsley into the bowl.
5. Add in the eggs, turkey, and 2 tbs of the ketchup mixture. Mix everything together until well combined(I prefer to use my hands).
6.  Form  into 9-12 balls and pat down into a greased muffin tin, filling the tin with the mixture.
7. Spoon a bit of the remaining ketchup mixture on top of each muffin and spread evenly. Reserve the remaining sauce to serve along side the meatloaf.
8. Bake for 30-35 minutes, or until turkey is fully cooked.
9. Remove muffins from tins using a greased spatula so they will not break apart
10. Add whipped mashed cauliflower on top of each muffin and garnish with a bit of parsley.
11. Serve along with the remaining sauce.

 

 How cute?  I served with steamed Broccoli and strawberries and the kids loved it

Zucchini Flax Seed Chocolate Chip Muffins

 

Ingredients

• 2 tbsp ground flaxseed or chia seeds
• ¼ cup almond butter
• ¼ cup pure maple syrup (optional for sweetness)
• 3 medium to large over-ripe bananas
• 2 small-medium zucchini, grated (don't squeeze water out)
• ½ cup almond milk (any milk will work)
• 1 tsp vanilla extract
• 3 cups old-fashioned oats
• 1 tbsp baking powder
• 1 tsp cinnamon
• ¼ tsp salt
• ¼ cup chocolate chips and/or walnuts

Instructions

1. Preheat oven to 375F. Spray a muffin tin with cooking spray or grease with coconut oil or use silicon liners (I always use these because they never stick, easy clean up, and cute)
2. Place flax and 6 Tbs of water in small bowl. Stir and set aside to gel
3. Place almond butter and maple syrup in a small bowl. Microwave for 20-30 seconds and stir to combine.
4. Place bananas in a large bowl and mash with a fork. Add grated zucchini, almond milk, vanilla extract, maple syrup and almond butter mixture, and flax mixture, stirring to combine.
5. Add oats, baking powder, cinnamon, salt, and add-in's of choice. Stir until just combined.
6. Spoon mixture into muffin cups, filling to the top. You will likely have leftover batter. (I placed mine in a small baking dish and made a breakfast bake.)
7. Bake for 22-25 minutes. Store cooled oatmeal cups in an air-tight container in the refrigerator.