YOUR SOLIN GENERATED RECIPE
Mini Meatloaf Muffins with Ketchup Glaze
Lean ground turkey baked in muffin tins with aromatic vegetables and topped with a savory, tangy tomato glaze that caramelizes into a sticky finish.
INGREDIENTS
7 oz Ground turkey
1 large Egg
1 tbsp Almond flour
0.25 cup Onion
0.25 cup Red bell pepper
0.5 tsp Garlic powder
0.5 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Black pepper
2 tbsp Unsweetened ketchup
PREPARATION
Preheat your oven to 375°F and lightly grease four wells of a standard muffin tin.
In a large mixing bowl, combine the ground turkey, egg, almond flour, finely diced onion, and finely diced red bell pepper.
Add the garlic powder, onion powder, sea salt, and black pepper to the bowl.
Mix the ingredients thoroughly by hand until well combined, being careful not to overwork the meat.
Divide the mixture evenly into the four prepared muffin wells, pressing down slightly to level the tops.
Spread 0.5 tbsp of the unsweetened ketchup over the top of each muffin to create an even glaze.
Bake for 20 to 25 minutes until the internal temperature reaches 165°F and the glaze is bubbly.
Allow the muffins to rest for 5 minutes in the tin before removing them to serve.