Chipotle Turkey Meatloaf Muffins


Chipotle Turkey Meatloaf Muffins
Chipotle Turkey Meatloaf Muffins
    For Turkey Muffins:
  • 1 large onion, finely chopped
  • 4 garlic cloves, minced
  • 1 large red bell pepper, finely chopped
  • 1.5 lbs ground turkey, extra lean (or extra lean bison/beef/game meat)
  • 1/2 cup organic oats or almond meal
  • 1/4 cup water
  • 1 canned chipotle pepper in adobo sauce, minced
  • 1 tsp cumin
  • 3/4 tsp salt
  • Cooking spray (I use Misto)
  • For Adobo Ketchup:
  • 1/2 cup tomato sauce or crushed tomatoes
  • 2 tsp adobo sauce (from a can of chipotle peppers in adobo)
  • 1 tbsp ketchup, organic
  1. Preheat oven to 375 degrees F and spray non-stick muffin tin with cooking spray. Set aside.
  2. Preheat large non-stick skillet on medium high heat and spray with cooking spray. Add onion and garlic, saute for 5 minutes or until translucent, stirring occasionally. Add bell peppers and saute for another 4 minutes. Transfer to a large mixing bowlalong with turkey, oats, water, chipotle pepper, cumin, salt and mix with spatula until well combined. Using large ice cream scoop, fill 12 tins with meat mixture and bake for 20 minutes.
  3. In the meanwhile, whisk together Adobo Ketchup Ingredients in a small bowl. Remove meatloaf muffins from the oven and top each with approximately 3/4 tbsp Adobo Ketchup. Serve hot with your favourite whole grain, vegetables or salad.
  4. Storage Instructions: Refrigerate covered for up to 5 days or freeze in an airtight container for up to 3 months.


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