Lean & Mean Turkey Meatloaf Muffins

I am officially ready for Spring! I had to pass on my daily wheatgrass routine this morning because it was only 12 degrees! I did some yoga in my warm apartment instead of braving the cold, and it was a great start to the day. I missed the morning walk but looked at this picture of my favorite part of Union Park while I sipped my tea. It may be freezing, but Boston is a gorgeous place to be. 

Last week some people (aka Mal) were weirded out by my spinach and mushroom turkey pie. It was simply a green meatloaf in a pie dish, but I know it raised a few eyebrows. I figured I'd switch it up this week and try a meatloaf muffin recipe. I had some fresh parsnips and onions from Silverbrook Farm in Dartmouth, so I threw those in with some celery and made 10 little meat muffins. They are the perfect travel meal or snack. Each muffin has about 2oz. of lean meat, and they are packed with flavor. You can switch up the veggies (think mushrooms, broccoli, spinach, or whatever you have in your fridge) and play with the herbs as well. It's almost impossible to mess these up, so be creative!

Lean & Mean Meatloaf Muffins: Serves 5, Prep time: 20 min, Cook time: 30 min

Ingredients:
- 1.2 lbs ground turkey 
- 1 egg
- 1/4 cup almond flour
- 1 Tbsp. italian seasoning (oregano, thyme, marjoram, basil, rosemary, and sage)
- sea salt & pepper
- 1/2 sweet onion, diced
- 1 Tbsp. chopped garlic
- 3 stalks celery, diced
- 1 parsnip, peeled and diced
- olive oil

Instructions:
1. Preheat oven to 350 degrees
2. While oven preheats, heat olive oil over medium heat
3. Add onion and garlic, and saute for 5 minutes
4. Add celery and cook for another 5 minutes
5. Add parsnips and cook for another 5 minutes
6. Mix veggies with the meat, egg, almond flour, italian seasoning, sea salt, and pepper in a bowl until thoroughly combined
7. Spoon mixture into a greased muffin tin - I made 10 muffins (about 2 oz. of meat each)
8. Bake for 30 minutes until there is no pink in the center