Meatloaf Muffins (DF, GF)

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

Preheat oven to 350 degrees. Spray a 6-cup jumbo muffin tin; set aside.

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).

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.

Using your hands, combine the ingredients together until well incorporated.

Evenly divide the meatloaf among the 6-cups in the prepared jumbo muffin tin.

Bake approximately 35 minutes.

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Meatloaf Muffins (DF, GF)