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:

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.


Mix to combine.


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.


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



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.