Clean Southwest Turkey Quinoa Meatloaf Muffins

I went on a clean-eating bender this summer.  Yes I like to eat.  But I also like to be healthy.  So I find times when I cook clean somewhat refreshing.   I try to come up with ideas for recipes that include flavor combinations that both KB and I like and then make it clean – no salt, low fat, low carb, no dairy, etc.

I know the idea of meatloaf muffins is not new.  I think it’s all about what you put in them. Meatloaf is somewhat of a blank slate. You can change the ingredients and come up with a whole different taste.  Last time I made clean meatloaf muffins, I actually made them Asian-flavored.  They turned out good.  I used a textured vegetable protein to bind them, which was an experiment for me. Here’s a link to the recipe: http://sweet-carolines.com/dinner/clean-asian-turkey-meatloaf-muffins/

This time I went Southwestern so I could include corn and black beans.  I also threw some quinoa in there, so it’s really like a whole meal in a muffin.  I would eat 2 with a side of grilled or steamed veggies for a well-rounded meal.

Start by adding ground turkey, cooked quinoa, eggs, corn, and black beans, chili powder, cumin, pepper, onion, bell pepper, and jalepeno in a large bowl.

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Mix to combine.

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Scoop by 1/3 cup measuring cups onto a foil lined baking tray.  You can also use muffin tins, but they’re hard to clean after.

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Bake at 375 degrees for about 18 minutes (or until cooked through).  Serve and enjoy!

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Recipe:

2 lbs ground turkey
1 can corn
1 can black beans
1 cup cooked quinoa
2 eggs
2 Tablespoons chili powder
1 Tablespoon cumin
1 teaspoon black pepper
1 medium onion, diced
1 green bell pepper, diced
1 jalepeno, minced

Combine all ingredients in a large bowl.  Mix to combine.  Scoop by 1/3 cup measuring cups onto a foil-lined baking sheet.  Bake at 375 degrees for about 18 minutes – or until cooked through.

Enjoy!

Caroline