I’m still eating clean. For the most part. Sometimes. Well anyways – that’s besides the point. My momma is visiting and KB is watching his girlish figure, so I decided to try out some clean recipes on them. And the funny part is – you wouldn’t know they were clean if you tried them! Now by clean I mean – low fat, no salt, no sugar, no carbs, no dairy, and no alcohol. Ugh – everything that tastes so good, I just got rid of them. But this tastes good too!
So I was coming up with some ideas for lunches for us and I decided to make us some Asian turkey meatloaf muffins. Threw a bunch of clean Asian flavors together with some turkey and another secret ingredient, baked it off in some muffin pans and voila – Clean Asian Turkey Meatloaf Muffins were born.
Now normally I will be the first to admit – I get a lot of inspiration from Pinterest. But this time – I got my inspiration from the grocery store and my secret ingredient. Or from a package of TVP that I bought in the grocery store because it looked interesting and I wanted to try it. Let’s talk about TVP. It’s textured vegetable protein which is a high fiber, high protein meat substitute that is made from soy flour and comes in different sizes from large chunks to small flakes. So I was originally thinking I wished there was a substitute for bread crumbs that I could use when I cook clean. And I saw this package of TVP – which looked like I could use as a substitute for bread crumbs in say…turkey meatloaf? So I bought a package to try it out and came up with this recipe that I hope you enjoy! And maybe turkey meatloaf doesn’t need extra protein, but the TVP served as a binder and noone minded! Now I just have to figure out what else I can use this in.
Start by mixing your ground turkey, red onion, liquid aminos, eggs, garlic, ginger, green onions and TVP in a bowl.
Use your hands – that’s right – get down and dirty!
Press meat mixture in greased muffin tins (I used olive oil spray)
Bake at 375 for about 12-15 minutes or until the turkey is cooked through.
1 lb ground turkey
1 cup TVP – I used Bob’s Red Mill Textured Vegetable Protein
2 green onions
1 small red onion
3 cloves garlic minced
1 Tablespoon grated fresh ginger or ginger paste
2 Tablespoons liquid aminos
Mix all ingredients together in a bowl (with your hands). If meat mixture has too wet of a consistency, add a tiny bit more of your TVP. Spray muffin tins with olive oil and press meat mixture into muffin tins. Bake at 375 degrees for about 12-15 minutes or until meatloaf is cooked through.