Turkey Cheddar Kale Meatloaf Muffins

If you’re looking for more ways to get in protein and veggies- these easy turkey kale meatloaf muffins are a fun protein-and-veggie-packed twist on your classic meatloaf (in mini form!).

I don’t know about your kids, but mine love anything in mini-form. They love my veggie meatloaf muffins and really anything in meatball form- so I love creating new ways for them (and myself!) to enjoy healthy, protein-packed meals in a way that’s appealing to them! They LOVED these, and I know they’ll become a staple for years to come!

Turkey Cheddar Kale Meatloaf Muffins
Makes 8

Ingredients

• 1 lb Lean ground turkey
• 1/2 cup Panko breadcrumbs
• 1/2 cup Sharp cheddar cheese (shredded)
• 1 Egg
• 1 tsp Kosher salt
• 1 cup Kale (finely chopped)
• 1 Whole garlic cloves (minced)
• 1/4 tsp Onion powder
• 1/4 tsp Garlic powder
• 1/2 tsp Italian seasoning
• 2 tbsp Tomato paste
• 1 dash Cracked pepper

Instructions:

1. Preheat oven to 375.
2. Grease a silicone or non-stick muffin pan.
3. ​In a large bowl, combine all ingredients, mixing well with hands.
4. ​Form into rough balls and press approx. 1/3 cup balls into muffin cups. Press tops down (makes about 8-10 cups).
5. ​Bake in oven, 25-30 minutes until cooked through. We like to serve ours with mashed cauliflower (see related content) and a big squirt of ketchup!

TIP: I recommend a silicone muffin pan, for this recipe- the muffins pop right out!

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