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Lunch: Meatloaf Muffins with Sweet Potato Topping
This healthy meal is super easy and delicious. Not to mention - it bakes more quickly than a large meat loaf because of the smaller muffin size.
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Get it now →Ingredients
Sweet Potato Topping
2 (12-ounce) sweet potatoes
1 tablespoon trans-fat free margarine
Meatloaf
20 ounces lean ground turkey
1 egg, slightly beaten
1 tablespoon chili powder
1/4 teaspoon ground black pepper
1 teaspoon garlic powder
1/3 cup onion, finely diced
1/2 cup cornmeal or oats (gluten-free oats if following gluten-free diet)
2 tablespoons ketchup
Instructions
Preheat oven to 425 degrees F. Line a muffin pan with muffin papers.
Clean the potatoes and prick them several times with a fork. Bake the potatoes in the oven for 20 minutes. Remove the potatoes from the oven and microwave them for an additional 5 minutes or until soft. Remove the skins from the potatoes and place the potatoes into a medium bowl. Mash with a potato masher and whisk in the margarine. Mix well.
In a medium bowl, mix together the meatloaf ingredients.
Scoop about ¼ cup meatloaf mixture into each lined muffin cup. Bake for 25 minutes.
Top each cooked meatloaf muffin with a scoop of sweet potatoes.
MAKE IT GLUTEN-FREE: Use certified gluten-free oats or cornmeal and confirm all ingredients are gluten-free and this dish can be gluten-free.
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Get it now →Nutrition Facts
Serving Size: 12
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 155 kcal | ||
| Fat 5 g | ||
| Carbohydrate 15 g | ||
| Protein 11 g | ||
| Cholesterol 50 mg | ||
| Saturated Fat 1.4 g | ||
| Sodium 100 mg | ||
| Sugar 4 g | ||
| Fiber 2 g | ||
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