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Turkey Cranberry Mini Meatloaves – WLS friendly


Today is meal prep Sunday! Part of weight loss surgery means avoiding the things that got me overweight in the first place.  A big one for me is lack of planning! This often leads to a lot of eating out, or hitting up the drive thru! I decided to try a couple of new recipes today, one of them is this Turkey Cranberry Mini Meatloaves, baked into a muffin pan like this Calphalon Nonstick Bakeware, Cupcake/Muffin Pan, 12-cup so they are portioned nicely for those of us who have had weight loss surgery!

You will need:

1lb ground turkey

1 cup multigrain breadcrumbs  (or substitute plain)

1 egg

1 granny smith apple, grated

1 small yellow onion, grated

2 Tbsp sage leaves, shredded

2 Tbsp dried cranberries

2 Tbsp cranberry sauce

*salt to taste*


I couldn’t find any multigrain breadcrumbs, so I just used plain.

Preheat your oven to 350 degrees!

Next, basically mix all the ingredients in a large bowl with the exception of half of the cranberry sauce (you’ll use that to garnish the top after they are placed in the cupcake tin)

Get your muffin pan ready by spraying with nonstick cooking spray.  I really love my Calphalon Nonstick Bakeware, Cupcake/Muffin Pan, 12-cup.  I’ve had it for many years without any issues!

Now you can start to fill your muffin pan! Be generous and fill to the brim as nothing in here will rise! When I made this, my package of ground turkey was a little over a pound.  I ended up filling 11 out of the 12 circles.


When you are done, add a little dab of cranberry sauce to each one.  I just got canned whole berry cranberry sauce, although I have made a delicious cranberry sauce in the past on my own!


Once your oven is preheated, you are ready to pop it in!  Bake this on 350 for 20 minutes or until golden brown on top.  I ended up keeping mine in for an additional 4-5 minutes.


The final product:


They came out delicious! Even my husband liked them.  When I make them again, I would add a dash of salt.  Other than that, they are perfection.  Each muffin weighs about 3.5oz.  I will keep some in the fridge for during the week, and I also froze some as well!

For me, since I had a total of 11 muffins, these are the nutrition facts for 1:

Calories – 118

Protein – 12g

fat – 2g

sat fat – <1g

carbs – 12g

fiber – 1g

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