Italian Turkey Meatloaf Muffins

I am certainly enjoying this season of my life.  Here are Chez Lolly we have three generations living under one roof for a few months.  One of the best perks is having my son and daughter in law jump in to provide some delicious meals for us.  Here's a new favorite at our house.  The two grandsons gobbled up these healthy "muffins" at suppertime never knowing they were packed with healthy lean turkey, fresh vegetables, and whole grain oats!

1 lb. ground turkey
1/2 cup grated raw zucchini, all moisture squeezed dry with paper towels
1/2 cup grated squash, all moisture squeezed dry with paper towels
1/2 carrot, grated, all moisture squeezed dry with paper towels
1/2 onion, grated, add the onion "juice" to the meatloaf mixture
1/2 cup raw oats
1/4 cup ketchup
1 egg, lightly beaten
1 t. kosher salt
1 t. dried Italian seasoning
1/2 t. granulated garlic
2 T. chopped fresh parsley

Preheat oven to 350 degrees F.

In a large bowl, mix together turkey, zucchini, onions, carrots, oats, ketchup, egg, salt, Italian seasoning, and granulated garlic.

Lightly spray muffin tins with non-stick spray. Place meatloaf mixture into muffin tins filling them to the top. Bake uncovered 18-20 minutes or until cooked through. Remove from tins and place on serving plate.  Top with chopped parsley.