I made this recipe up this week, as I was craving a savoury breakfast item (which can also double as a great lunch or dinner when crumbled on to a salad!)
Turkey Spinach Turmeric Mini Meatloaves
- 2 packs of ground turkey
- 4 slices of chopped cooked bacon
- 1 cup chopped celery
- 2 cups chopped spinach
- 2 eggs
- 2 tsp each of: ground thyme, turmeric, garlic salt (add whatever spices you like really, you can’t really mess this one up!)
- Ground pepper to taste (garlic salt is very salty, so I didn’t add salt. If you don’t add garlic salt, just add regular salt to taste)
Put this all in a bowl and mix! The mixture is a bit wet, but I didn’t want to put breadcrumbs in this. I wanted to keep it gluten-free / paleo. You can add breadcrumbs if you like.
Once mixed, ball up the mixture and place in a muffin tin (this made 13 muffins, I know, annoying since a muffin tin holds 12 muffins – I had to use an oven safe ramekin for the last one)
Bake at 350 for 50-60 minutes (based on your oven until cooked through. Note this can get a bit messy, so put a cookie sheet under the muffin tin to catch any juices that may spill over.
Keeps well in the fridge – and imagine this would freeze nicely too (although I haven’t tried!)