Clean Asian Turkey Meatloaf Muffins

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
2 eggs

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.