This recipe was adapted by one of my favorite icons, Jamie Eason

I’m always into finding recipes that can turn into easy leftovers for the weeks’ packed lunches. Full of protein, like most of the recipes I post, this is the key to keeping you just full enough, and keeping you pumping throughout your busy day. This recipe can be  a meatloaf or turkey muffins:) Either pan works. I followed what my fellow blogger, Sarahfit recommended and split the recipe in half. Pair one of these with a great salad, or with yummy cooked veggies. Thanks ladies for the inspiration!

Prep Time: 10 minutes

Cook Time: 35 minutes



  • 1 lb ground Turkey (or chicken)
  • 1/4 cup of egg whites or 2 small egg whites
  • 1/2 cup of Rolled Oats
  • 1/4 tsp ground cumin
  • 1/4 tsp dried thyme
  • 1 tsp dry yellow mustard
  • 1 tsp black pepper
  • 1 tsp chipotle pepper spice
  • 1/2 tsp salt
  • 1 tbsp garlic powder
  • 1 cup mixed chopped vegetables
  • 1/2 small onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 large carrot, finely chopped



Preheat oven to 375F. Combine all ingredients in a bowl and mush together. You might want to add all the spices in a separate bowl to start so that they are consistent throughout. Spray muffin tins with canola oil or olive oil. Form 12 little balls or 6 big balls and place them into the muffin tins or pat into a loaf pan. Make sure they are pretty even in size. Bake in the oven for 25-35 minutes depending on the size of your muffin trays. Let cool, eat, enjoy and store the remaining.

**If made into 6 muffins, there are 120 calories in each turkey muffin with 1.5g of fat, 6.5g of carbs and 20g of protein using Jennie O extra lean ground turkey. Depending on how lean your turkey or chicken is, the nutrition information will change.**