Preparation Time: 15 minutes
Cook Time: 40 minutes
Serves: 8 small meatloaves
What's Needed?
1 1/4 pound (20-oz.) lean ground turkey
1/3 cup onions, diced
1/2 tsp olive oil
1/3 cup (regular or gluten free) breadcrumbs
2 (beaten) Egg
1/2 tsp salt
1/2 tsp garlic powder
1 tsp Worcestershire sauce
1/4 tsp black pepper
3 tbsps (divided) barbecue sauce
3 tbsps (divided) ketchup
Tabasco sauce, if desired
Directions
1. Heat up oven to 350ºF.
2. Prepare a cooking oil greased nonstick muffin pan, or line the base with a cut circle of parchment paper.
3. Add diced onions and olive oil into a small saucepan over med-heat.
4. Cook onions until tender for 3-4 minutes before removing to a big bowl.
5. Combine 1 tbsp barbecue sauce, 1 tbsp ketchup, Worcestershire sauce, pepper, salt, garlic powder, bread crumbs, beaten eggs and ground turkey into the big bowl with the onions.
6. Stir to combine.
7. Scoop 1/3 cup of the ground turkey and fill the prepared muffin pan.
8. Combine the remaining 2 tbsps bbq sauce and 2 tbsps ketchup together and divide into each small meatloaf.
9. Transfer muffin pan into the oven for 30 minutes and let sit for 5 minutes before you remove.
10. Place muffin in airtight meal prep containers and refrigerate for up to 4 days.
11. Serve with more bbq sauce with or without tabasco.
NOTE: If you desire, you can top muffin with extra veggies, dried oregano, fresh parsley and grated parmesan cheese.