Kale and feta cheese meatloaf muffins are a quick and easy dinner recipe.Creamy feta cheese, yummy kale, and lots of dill in the perfect single serve size.
I had every intention of making an elaborate dinner tonight. I bought all the groceries and carved out several hours in my schedule to reclaim my kitchen and get cooking. I haven't been cooking as much as usual lately because Jordan has been a bit of a kitchen hog. As grateful as I am for his creations, I have been desperately missing my kitchen time.
I had a backlog of podcasts all cued up, my pretty green apron patiently waiting, knives sharpened, and groceries laid out.
And then… my little sister sent me an email:
“Crazy deal! Error fare – $220/roundtrip flights to Europe”.
And off I went, down the travel planning rabbit hole for a solid three hours. Seriously you guys, I have a problem.
The worst part is, I didn't get the deal! Ugh, I tried every possible flight combination but the deal was gone.
Maybe it was divine intervention. Maybe I just wasn't meant to drop everything and run off to Europe. Or maybe there is an even bigger and better major deal coming down the pike that I'm meant to snag! Fingers crossed.
This is all to say that my precious cooking time got majorly sidetracked by my travel bug. Here is where this genius recipe comes to the rescue.
I have been making these kale and feta cheese turkey meatloaf muffins for about 6 months. They are a staple in my kitchen. I love them. A lot. They have been patiently waiting in my “blog recipe” notebook, ready to be shared. So maybe I didn't get a crazy good travel deal, but at the very least I can share a crazy good recipe, the kind of recipe that I am slightly obsessed with and have made well over 12 times, right?
You start with 6 ingredients. Simple. Some ground turkey (organic please) a few eggs, chopped kale, feta cheese, fresh dill, and chopped scallions.
Mix all of that goodness together with salt, pepper, and garlic powder. Then pile the mixture into your muffin tray.
These little meatloaf muffins are my favorite kind of recipe, the kind of recipe that I will whip together on a Sunday and freeze the entire batch (minus one or two for tasting, because feta cheese!). I love having a delicious clean protein at the ready in my freezer and they come in super handy on nights like tonight when my cooking plans were derailed. The best part is they are portioned out and single serve ready. Perfect for those nights when you are flying solo for dinner, OR you are committing to clean eating and your family isn't. Turkey meatloaf muffins for you, junky crap for them 😉
So tonight into the freezer I went, and grabbed a few of these, and reheated in the microwave (shhh… don't yell at me for using the microwave). I Quickly made a cucumber and romaine salad to accompany and in just under 4 minutes dinner was done.
Quick proteins are a healthy kitchen staple. I've got some other winners ready to share…stay tuned.
Kale and Feta Cheese Turkey Meatloaf Muffins
- 2 pounds of organic ground white turkey
- 3 large eggs
- 1 cup of crumbled feta cheese
- 2 cups of chopped kale cooked
- 1/3 cup of scallions thinly sliced
- 2 tablespoons of fresh dill chopped
- 1 teaspoon of garlic powder
- 1/4 teaspoon of each sea salt and pepper
- Preheat oven to 350, prepare muffin tin with foil liners. Alternatively, you can brush the muffin tin with coconut oil.
- In a large bowl combine all ingredients, mixing until well incorporated.
- Fill muffin tin with meatloaf mixture.
- Bake for 30 minutes, remove from oven and allow to rest for 10 minutes.
- Makes 18 muffins. They freeze beautifully!
- Eliminate the cheese for a paleo version
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