Turkey Meatloaf Muffins

Ingredients:

• • 5 servings Lean Ground Turkey
• • .5 cups Onions, Diced
• • .5 servings Celery, raw, diced
• • .5 servings Diced Green Bell Peppers
• • 2 servings Eggs
• • .25 cups Catsup
• • 1 tablespoons Kroger Worcestershire Sauce

Instructions:

Spray small saute pan with Pam non-stick cooking spray. Saute onions and celery until translucent and set aside to cool.

In a mixing bowl, combine turkey, eggs, worcestershire sauce and salt/pepper to taste. Add cooled onions and celery and mix well. Divide into 10 muffin cups that have been sprayed with Pam non-stick cooking spray. Top with catsup and a sprinkle of diced green peppers.

Bake in a 350 degree oven for 30-40 minutes or until internal temperature of 'muffins' reaches 160 degrees on an instant meat thermometer.

1 serving = 2 muffins

(These are great for gastric bypass patients for a quick and easy protein source. Muffins can be frozen and brought to school or work for a hi-protein lunch.)

Enjoy!

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