Meal Prep Favorite: Turkey Veggie Mini Meatloaf
Everyone has that one recipe that they use over and over again and never get tired of. For me these turkey veggie cups are my go to recipe. I eat them as lunches, dinners, snacks and even breakfast. They are easy to make and freeze super well! I also like them because they have a fabulous texture thanks to the sauteed veggies. No mushy blob of turkey here! I will usually make two batches and freeze one and save the other for the week ahead. I have put my suggested seasonings in the recipe below, but you can honestly use whatever seasoning you would like! Same goes for the veggies. You could use kale, zucchini, corn or really any veggie you like.
The real key to this recipe is to cook the veggies before baking, it deepens the flavor and avoids an overly crunchy texture in the final product. Enjoy!
Turkey Veggie Cups
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 1 cup shredded carrots
- 1 medium celery stalk, chopped
- 1 clove garlic, minced
- 1 1/2 pounds ground turkey
- 1/3 cup rolled oats
- 1 egg, beaten
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- Pinch of red pepper flakes
- 1/3 cup whole grain mustard
- salt and pepper to taste
Heat oven to 350 degrees and lightly grease a 12 cup muffin tin.
In a large skillet, heat oil and add veggies. Cook until veggies and garlic are soft. Allow veggie mixture to cool slightly.
In a large bowl, mix together oats, egg and spices. Add in ground turkey and veggies and mix well. Evenly divide turkey mixture between 12 cups. Bake for 15-20 minutes until no longer pink in the center. Remove from oven and spoon mustard over the top of the turkey cups while still warm. Serve or allow to cool to room temperature before freezing or storing.