On Sunday this past weekend, not only did I make low cal, high protein granola bars but I also made Jamie Eason’s Turkey Meatloaf Muffins! This was my second time making them so I decided to make my variation slightly. Really, I just cut the recipe in half, used larger muffin tins and added more veggies than she did.

I paired one muffin with a clean salad using sun-dried tomatoes, walnuts, Parmesan cheese and balsamic vinaigrette for dinner on Sunday.

I stored the rest to use later in the week. Each Turkey Meatloaf Muffin has only 80 calories according to my recipe. If you use smaller muffin tins, aka 12 per tray, two muffins equals one serving. For those who are unfamiliar with Ms Eason, she is a well-known professional fitness model and competes at bikini and figure events. She has a regular column in Oxygen and her own diet plan on BodyBuilding.com which is where I found this recipe. With her program, she suggests having one serving as a snack or as meal 2 or 4 (for the TIU readers). I have been having them at lunch or dinner, usually with a large salad.

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The recipe calls for 2 lbs of turkey but since most stores sell ground turkey in 1 lb packages, I cut the recipe in half.

Jamie Eason’s Turkey Meatloaf Muffins via BodyBuilding.com

Prep Time: 10 minutes

Cook Time: 35 minutes

  • 1 lb ground Turkey (or chicken)
  • 1/4 cup of egg whites or 2 small egg whites
  • 1/2 cup of Rolled Oats
  • 1/4 tsp ground cumin
  • 1/4 tsp dried thyme
  • 1 tsp dry yellow mustard
  • 1 tsp black pepper
  • 1 tsp chipotle pepper spice (I used my Mrs Dash Chipotle seasoning)
  • 1/2 tsp salt
  • 1 tbsp garlic powder
  • 1 cup mixed chopped vegetables store-bought including onion, celery and carrot 0r
    • 1/2 small onion, finely chopped
    • 1 celery stalk, finely chopped
    • 1 large carrot, finely chopped

Preheat oven to 375F. Combine all ingredients in a bowl and mush together. You might want to add all the spices in a separate bowl to start so that they are consistent throughout. Do not skimp on the spices, trust me! Mix together with hands. I used veggies that were already chopped up because it was easy and I hate chopping celery. You do not have to, but I found it was a nice way to save time and it was not that much more expensive that buying them all separately.

Spray muffin tins with canola oil or olive oil. Form 12 little balls or 6 big balls and plop into the muffin tins. Feel free to pat them down. Make sure they are all about the same size. Bake in the oven for 25-35 minutes depending on the size of your muffin trays. Let cool, eat, enjoy and store the remaining.

**If made into 6 muffins, there are 120 calories in each turkey muffin with 1.5g of fat, 6.5g of carbs and 20g of protein using Jennie O extra lean ground turkey. Depending on how lean your turkey or chicken is, the nutrition information will change.**

If you like this recipe, also check out my post featuring a Clean Eating Spicy Meatloaf recipe which uses ground beef. I bet you could make them in muffins tins too but I have yet to try!


Turkey Meatloaf Muffins from Jamie Eason

| Dinner, Recipe | 36 Comments
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