The recipe came about because I just bought these colorful silicone baking liners and wanted an excuse to use them.
I am a huge fan of making mini meatloaves because I find it way easier than having to roll out meatballs and it is a great way to use up any leftover veggies you have in the fridge. For this recipe I used zucchini and summer squash that I diced up small but it would work great in zoodle form as well.
Some of my other favorite veggie mix-ins include spinach, broccoli and cheddar, tomato basil mozzarella. You can get super creative with this!!
This was my first time using silicone baking liners and I couldn’t resist these bright neon ones since I am pretty much obsessed with anything and everything I can get my hands on that is neon. The whole need for silicone liners started a few weeks ago when I made some egg cups to have as a grab-and-go breakfast or snack for added protein and although I sprayed the pan, they egg cups stuck so bad they ruined my tin and I had to throw it out. So thanks to some suggestions from friends I learned about these silicone liners and they work GREAT! I am thrilled they are just as vibrant in real life as they are in the picture.
Have you had a mishap with sticking egg cups? Do you use silicone liners already? Share your favorite recipes by posting them in the comments below!
- ½ cup red onion, diced
- ½ cup zucchini, diced
- ½ cup yellow squash, diced
- 1 teaspoon coconut oil
- 1lb ground turkey
- 1 egg
- 1 teaspoon garlic powder
- Pink Himalayan salt, to taste
- Pepper, to taste
- Pre-heat oven to 400 F.
- Line a 12 cup muffin pan with silicone baking liners
- Heat the coconut oil in a large skillet over a medium heat.
- Add the red onion and cook for 4 minutes until it begins to look translucent. Add the zucchini and yellow squash and cook for 4 more minutes.
- Remove the skillet from the heat and set aside to cool.
- In a large bowl add the ground turkey, egg, garlic powder, salt, pepper, and the onion, zucchini, yellow squash mixture.
- Mix gently until combined and divide evenly between the 12 cups (or use a medium cookie scoop)
- Bake for 20 minutes until cooked through and tops begin to brown.
- Serve topped with Cholula hot sauce (optional)