CHICK FEED: “In the Buff” Basic Turkey Meatloaf Muffins (high protein, dairy free, gluten free)

Hey Chicks,

Back to school is around the corner (where does the time fly when you are having fun!) and guess who is packing her bookbag this fall?! Yes, that’s right I am back to be a student and the one thing I learned from the last time I went to school was that I do not want to gain the freshman 15! After my years of researching /trying “everything under the sun to eat healthy on a busy schedule” , I have learned that the one thing to keep you on track with any busy schedule is…..can you guess? MEAL PREP! Sorry chicks – no magic pills, special drinks or following a certain “diet”, it is all about being prepared and stocked up with healthy, grab and go meals that will save you bucks, calories and make sure you know what the heck is going into your body!

Meal Prep Motivation

So in honor of heading back to class, I am sharing with you my latest addiction: Mini Turkey Meatloaf Muffins! These badboys are packed with protein, fibre and by making in muffin tins are already in the perfect portions so you can grab & go. Make a big batch as they also freeze well for next week’s lunches too.

CHICK FEED: “In the Buff” Basic Turkey Meatloaf Muffins

INGREDIENTS (Make 6 meatloaf muffins)

Mini Meatloaf Muffins

• 454G extra lean ground turkey
• 1 cup zucchini, grated
• 1/3 onion, grated
• 1-2 cloves garlic, grated
• 3 tbsp of oat flour or ground oats
• Salt & Pepper
• Tomato paste (for topping only)


1. Preheat your oven to 350 degrees.
2. Place turkey in a mixing bowl and grate in the zucchini, onions and garlic. (Note – I find grating keeps it very moist and makes sure each muffin has an even flavour. If you prefer a chunkier meatloaf, just chop)
3. Add oat flour, salt & pepper and any additional spices you might like at this point.
4. Roll into 6 even muffins and place into a non stick muffin tray. Top with a dollop of tomatoe sauce or paste.
5. Cook for approx. 30 -35 minutes and let cool before eating.

Nutrition info (Per mini meat muffin ): 128 calories, 15.5g protein, 5.9g carbs, 4.2g fat

Mix & Scoop!


Go with the grate! By grating the zucchini, onion and garlic, it evens out the flavor in each meatball and helps keep it moist. Turkey can dry out when cooking so I find this helps to keep it delish and moist.

Prefer a chunkier meatloaf? Just chop your veggies instead 🙂

Make it your own! This is a mini meatloaf “in the buff” aka it is a base recipe. That means there is lots of room for YOU to add your creativity to make it a fave. Add Italian seasoning, hot chilies or even Asian style with ginger and soy. Don’t like turkey? Try extra lean ground beef or lean ground pork.

Maximize your cooking time! This recipe makes 6 meatloaf muffins. Use a 12 muffin tin and double the recipe to freeze in single bags for grab and go lunches. Only wanna make 6? Fill the empty muffins tins with sweet potato or butternut squash coins for the perfect side dish.

Sweet Potato Side

So chicks whether you or the wee ones are heading back to class, you are starting Sept Bootcamp (still can save $80 off!) or joining the Total Body Clean Up Challenge starting Sept 8th, remember this – “if you fail to plan, you plan to fail” so try this recipe to save you from running to vending machine and let’s get set up for healthy eating success!

Have a fierce day!

Laura, your head chick