1 ½ lbs Ground Turkey or Chicken (dark meat is best)
¼ cup Chopped Onion
¼ cup Finely Chopped Carrot
¼ cup Finely Chopped Organic Zucchini
1 Cloves of Garlic, minced
¼ tsp Dried Parsely
¼ tsp Garlic Powder
⅛ tsp Onion Powder
⅛ tsp Fresh-Ground Pepper
1 Large Egg
3 tbsp GF Breadcrumbs
1
Preheat oven to 350 degrees. Spray a 6-cup jumbo muffin tin; set aside.
2
Heat a skillet to medium-high heat and add about one tablespoon of olive oil. Sauté finely chopped onion, carrot, zucchini and garlic until soft (about 3-4 minutes).
3
Place ground turkey (or chicken) in large mixing bowl and add the veggies to the turkey/chicken and allow to cool a minute. Then add all of the remaining ingredients, except for the optional topping.
4
Using your hands, combine the ingredients together until well incorporated.
5
Evenly divide the meatloaf among the 6-cups in the prepared jumbo muffin tin.
6
Bake approximately 35 minutes.
Ingredients
1 ½ lbs Ground Turkey or Chicken (dark meat is best)
¼ cup Chopped Onion
¼ cup Finely Chopped Carrot
¼ cup Finely Chopped Organic Zucchini
1 Cloves of Garlic, minced
¼ tsp Dried Parsely
¼ tsp Garlic Powder
⅛ tsp Onion Powder
⅛ tsp Fresh-Ground Pepper
1 Large Egg
3 tbsp GF Breadcrumbs