Recipe: Turkey Spinach Turmeric Mini Meatloaves

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!)

Happy cooking!

Author: Jackie

Jackie is a certified holistic nutritionist (with the Alive Academy out of Richmond, B.C.) in her spare time. Full-time she works in an office (like many of you!) and is always looking for ways to make her busy life happy and healthy. She is a mom to 2 lovely daughters, and a wife to a picky-eater husband who always keeps her on her toes when she is creating healthy recipes.

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