by Jeanette 15 Comments
These Mexican Turkey Taco Meatloaf Muffins are packed with flavor and fun to eat. 136 calories/3 Freestyle points per muffin.
Disclosure: I was asked to participate in the McCormick Gluten-Free Recipe Mixes Launch as a member of the Healthy Aperture Blogger Network. I received free samples of McCormick Gluten-Free Mixes from McCormick mentioned in this post. I was compensated for my time.
If you’ve been following my blog, you probablyknow that my youngest son has a thing for tacos and nachos. When I make nachos, I usually put someleftover taco meaton top. I think he likes not only the taco seasoning, but all the toppings.
Lately, I’ve noticed he’s been “too full” to finish his vegetables. Hmm…not sure if that’s true or if he’s just trying to avoid eating vegetables. This pre-teen stage is full of new challenges.
So, recently I resorted to my sneaky mom tricks and blended in lots of vegetables into these Mexican Turkey Taco Meatloaf Muffins. Not only are there carrots, celery and red bell pepper in these meatloaf muffins, but there’s also a whole pack of mushrooms. The trick is to chop these vegetables as finely as possible so they blend right into the meat mixture. I used my food processor which did this job easily. Not only do all these vegetables add more nutrition, but they pack extra flavor into these meatloaf muffins too.
The only seasoning I used was a pack of McCormick’s Gluten-Free Taco Seasoning Mix, a zesty blend of Mexican seasonings. I knew my son would gobble these meatloaf muffins up since he just adores anything that has the word “taco” in it. This taco seasoning is one of severalgluten-free seasoning mixes McCormick recently came out with, which are certified by the National Foundation for Celiac Awareness. They’re made with the natural goodness of herbs and spices, and no MSG or artificial colors and flavors.
These meatloaf muffins are the perfect size for kids and reheat really nicely. I haven’t tried freezing them, but I bet they’d freeze well too.
Give these Mexican Turkey Taco Meatloaf Muffins a try – they’re moist and delicious, and full of flavor, plus your kids will be getting an extra serving of vegetables ;).
CourseMain Course
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 meatloaf muffins
Calories 136 kcal
Ingredients
- 2carrotspeeled, trimmed, cut into chunks
- 1celery stalktrimmed, cut into chunks
- 1 10-ouncepack mushroomsstems removed and cleaned
- 1medium onionpeeled, quartered
- 1red bell pepperseeded, cut into chunks
- 1tablespoonolive oil
- 1ounceMcCormick Gluten-Free Taco Seasoning Mix
- 1poundground turkey
- 1cupgluten-free quick oats
- 1egglightly beaten
- 1/2cupsalsa
- 1/2cupshredded cheeseoptional
Instructions
Preheat oven to 375 degrees. Turn food processor on and feed carrots, celery, mushrooms, onion, and pepper through feeding tube. Process until vegetables are finely chopped, scraping down sides as necessary. You may have to pulse the food processor a few times towards the end to chop the remaining vegetable pieces.
Heat oil in large skillet and add chopped vegetables. Saute until soft, about 5-6 minutes. Mix in taco seasoning. Let cool.
Place turkey in a large mixing bowl. Add cooled vegetables, quick oats and egg. Mix well. Portion out into 12 muffin tins that have been lightly greased with oil. Spoon 2 teaspoons salsa on top of each meatloaf muffin and spread to cover tops.
Bake 25-30 minutes until cooked through. Remove from oven and top with shredded cheese if desired; return to oven and bake another few minutes until cheese is melted.
Recipe Notes
3 Freestyle points per muffin
Nutrition Facts
Mexican Turkey Taco Meatloaf Muffins
Amount Per Serving (2 g)
Calories 136Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 45mg15%
Sodium 339mg15%
Potassium 302mg9%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 2g2%
Protein 10g20%
Vitamin A 2375IU48%
Vitamin C 15.8mg19%
Calcium 47mg5%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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