Eating Clean: Turkey Meatloaf Muffins

Meatloaf muffins: blueberry muffin’s distant cousin. Kind of. Sorta. Not really.


I remember telling my roommates back in university that making meatloaf muffins was the best thing in the entire universe! A serving you can bring anywhere! Perfection. Who could ask for more?!

They were thoroughly disgusted.

Little did they know, I make the best meatloaf in town. (Thanks to my Mom’s stellar recipe, which is actually my Grandma’s.)

Now that I’m eating clean — no dairy, wheat or sugar — and ramping up my protein intake, I need small, protein-loaded snacks that I can eat (with ease!) I don’t want to be breaking out a knife and fork every time I need to eat some protein. I need one-handed snacks!

So I Googled turkey meatloaf muffins and Jamie Eason’s recipe was the first on the list. I had to trust it — a fitness competitor who eats clean…of course I’m going to check it out! I think she’s starting to become my new role model.



  1. Preheat oven to 375 degrees.
  2. Spray muffin pan with canola or olive oil.
  3. Mix all your ingredients together in one large bowl.
  4. Roll the mixture into balls and place in muffin pan. Muffins should be about the size of a racquetball.
  5. Bake for 40 minutes.

Makes 12 muffins.

Nutritional Info:

Serving Size 1 muffin
Amount per serving
Calories:  182
Total Fat: 8g
Total Carb: 4.6g
Protein: 22.2g
I halfed this recipe…like I always do and it made 9 good-sized muffins. (I’m not sure whether the fact that my celery was not finely chopped nor were my onions, but yeah! I also don’t know what the size of a racquetball is.)
They smelled delicious while they were cooking and they taste even better!

2 Comments Add yours

  1. sounds like a great recipe for protein on the go! I will definitely try this 🙂

    1. Paige Andrea says:

      They are delicious and really quick to make actually. I brought two for lunch and I want more! Haha

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