Healthy Turkey Veggie Mini Meatloaf Cups are the perfect easy, quick dinner. Packed with lean protein + nutritious veggies, they’re tasty and filling!
Do you ever make ‘clean out the fridge’ meals? That’s what these Healthy Turkey Veggie Mini Meatloaf Cups are. I’m not sure if that’s an official title.. but it happens all the time in our house. I’m pretty good about planning ahead and buying only what we need for the week at the grocery store… but sometimes I buy too much and don’t use it all in the recipe, or I buy things and change my mind on what I want to have for dinner. Then at the end of the week I have all these random odds and ends of produce and things, and no clue what to do with them. Do you guys have this problem too?
Throwing out food is a pet peeve of mine. I hate wasting really any food, so whenever I can salvage it.. I do. One of my goals for 2017 was to cut back on food waste, and I’ve found that the best way to do this is by reinventing leftovers into a fun recipe… like this one. Reducing food waste has been easier than I thought.. and if you’re wondering on how you get started with reducing your food waste, here’s what you can do:
Tips for reducing food waste:
– Plan your meals out ahead of time so that you only buy what you need. I shared a hack about this in my Clean Eating Crew Facebook Group. Join the group and then watch this video that talks about how I tackle this!
–Use your freezer. I freeze EVERYTHING! Seriously… I think I was born in the wrong era, because I know my grandparents generation was the ‘freezer’ era. I hate throwing out good food, so as long as it’s something that won’t get weird once you freeze it, I’ll throw it in there. This is also a great tool for having healthy meals on hand when you don’t have time to cook or just need something quick.
–Reinvent into new recipes. Get creative with your leftovers! Rather than just eating the same thing, add new spices + veggies to it to create a different recipe. Sometimes if I’m not feeling creative – I’ll just google “Ways to use leftover xyz” and there are always ideas there!
–Add leftover fruits/veggies to smoothies. This tip is specific to fruits/veggies – but whenever I see one of the two starting to go bad, I throw it into a smoothie. You really can’t taste most veggies in smoothies, so add them in instead of throwing them out!
–Salvage what you can. Just because something looks like it’s starting to get yucky, don’t toss it! For example.. if I lemon is getting soft, take the zest from it and freeze it to use when cooking veggies or baked goods. If part of a container of spinach is getting old, don’t toss the entire thing – just pick out the bad leaves!
It definitely takes some time, and a conscious effort to reduce your food waste. But if we all did just one of the things I listed above, we could each cut back on the millions of pounds of food that goes to waste each year. It’s something that we try to do in our house, and I’d definitely challenge you to try it too!
Now, back to that ‘clean out the fridge meal’ AKA these Healthy Turkey Veggie Mini Meatloaf Cups. The other day I noticed we had a bunch of random leftover veggies in the fridge, but I had no plans of using them in recipes. I wasn’t going to throw them out just because they were looking a little sad.. instead I made these! I love when meals like this actually wind up turning out delicious! Normally I don’t write down a recipe when I’m making one of these types of meals, but I’m so glad I did with this one. YUM!
- 2 cups kale, 2 tablespoons olive oil - pureed together
- 28 oz ground turkey
- 1.5 cups shredded carrots
- ¾ cup chopped red or orange bell peppers
- ¼ cup shredded Sartori Parmesan Cheese
- ⅔ cup whole wheat bread crumbs
- 1 egg
- 2 teaspoons pepper
- ½ teaspoon salt
- 1 teaspoon dried parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon dried basil
- ½ teaspoon hot pepper flakes
- Preheat oven to 450.
- In a large bowl, mix all ingredients.
- Scoop into a greased muffin tin, pressing the batter down and filling bout ¾ the way.
- Bake at 450 for 20-25 minutes until edges begin to brown.
Things we used for this recipe: muffin tin, olive oil spray, olive oil, Sartori Cheese, pepper, sea salt, parsley, onion powder, garlic powder, oregano, basil, hot pepper flakes
They definitely have a different flavor than a lot of the other meatball/meatloaf recipes I have. I grabbed the base of the recipe from these Healthy Turkey Meatballs that we literally make ALL the time. Then I just added in the veggies.. baked them in a muffin tin so they could be snacks or a meal.. and ta-da! Dinner! Super easy and super yummy.
Do you ever make meals like this? I love when experimenting in the kitchen goes well (and saves me from throwing out food!)
Pin it for later:
This post contains affiliate links.“Affiliate” means that we make a little bit of money if you click on and purchase the products that are linked. It doesn’t cost you any extra money. We appreciate your support!