Turkey Meatloaf Muffins!

After reading in someone's blog a few weeks ago about a portion-controlled meatloaf recipe, my interest was piqued. My mom always made the best meatloaf growing up, but I'd never attempted to make one on my own. As such, I took some aspects of her own recipe and combined it with some of my own ideas/other recipes I found and threw together this first meatloaf attempt. Thankfully, it's delicious and Jon-approved. I'm sorry the spices and such aren't exact, I just threw in spices to taste--it was kind of an experiment in meatloaf-making... Regardless, enjoy and let me know what you think!

Ingredients:
1 diced green pepper
1c diced onion
1c diced mushrooms
1/4 ketchup (add more to taste)
ground turkey (mine was the 1.2 lbs pack from Kroger 93/7)
1/4c italian seasoned bread crumbs
1 egg (just crack it into the bowl)
1 tbsp minced garlic (from the jar)

Seasoning (to taste):
salt
pepper
garlic salt
onion powder
Italian seasoning
a dash of red pepper flakes

In a large bowl, mix the all the ingredients, adding the spices to taste. If you want/don't have a non-stick pan, you can either put muffin cups in the pan or just spray the cups with olive oil. Once all the ingredients are mixed together, fill your muffin tins no more than 3/4 of the way full. Then, drizzle ketchup on top of the muffins. Bake at 375º for roughly 25-30 minutes or until the turkey begins to look brown and slightly crusty on top.

I really liked the mix of red pepper and ketchup together because the pepper gives them some kick and the ketchup sweetens them up.

My recipe made 8 muffins, but I overfilled the first 6. When filling the containers, make sure to not fill more than 3/4 of the way so that any juices don't pool on the pan and drip into the oven (messy, messy!). With 8 servings, these work out to be 3 WW points per "muffin." They aren't huge, one muffin + a nice, big salad + a glass of wine = a very satisfying and healthy dinner!

And for your viewing pleasure, before/after photos from my cell phone: