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–+ servings

Skinny Buffalo Turkey Meatloaf Muffins

Skinny Buffalo Turkey Meatloaf Muffins

Ingredients
  

Ingredients for Meatloaf Muffins:

  • 1 package (~1.25 pounds) 99% fat-free ground turkey breast
  • 1 slice whole-wheat or multigrain bread (I used Milton’s multigrain)
  • 1 cup celery, diced
  • 1 cup carrots, shredded
  • ¾ cup onions, diced
  • ½ cup fat-free cottage cheese
  • 1 egg, I used Egg-Land’s Best eggs
  • ⅓ cup  The BEST Skinny Ranch Dressing (3 ingredients)
  • 2 tablespoons Frank’s red hot original sauce, see shopping tips

Ingredients for Sauce:

Instructions
 

  • Preheat oven to 350 degrees. Coat a regular (12-cup) muffin pan with cooking spray. Set aside.
  • To make bread crumbs: Toast 1 slice multigrain bread or whole wheat bread. Place in blender and pulse until made into crumbs.
  • In a large bowl, add the breadcrumbs and all meatloaf muffin ingredients. Mix together well.
  • Use a ⅓ cup measuring cup and scoop the meatloaf mixture into each muffin cup. Make sure the meatloaf mixture goes to the top of each muffin cup. Flatten the tops.
  • Bake for 40 minutes. Drain any fat by carefully tipping the pan over the sink. Run a knife around each muffin to loosen them from the pan.
  • Make the topping: Mix together ⅓ cup ranch dressing and 2 tablespoons Frank’s red hot original sauce. Before serving muffins, spoon about ½ tablespoon sauce over each muffin.  

Nutrition

Serving: 1muffinCalories: 92kcalCarbohydrates: 5gProtein: 14gFat: 2gCholesterol: 38mgSodium: 366mgFiber: 1gSugar: 2gBlue Smart Points: 1Green Smart Points: 2Plus Points: 2