Made some organic turkey meat loaf yesterday and baked it in a muffin pan

I used 1 lb of meat and it made 8 muffins. Perfect lil 2 oz servings

It makes for a great breakfast muffin with half a slice of flax meal bread and a salad  

1 lb ground organic ground turkey

1 egg

1 grated carrot

1 very small grated zucchini

small amount chopped celery

1 TBS tamari

2 TBS pecorino cheese

bake at 350 for 25 mins....

Good idea for a breakfast on the run!

What a great idea!  Thanks for sharing.  

I make turkey meatloaf muffins too, just love them.  I do add more veggies to mine.  Trying to get more veggies in and it is easier if I can put more in the meatloaf.

Sounds great Upnorth6!  I think you should seriously think about a cookbook!!!

You are very clever, upnorth6....I have to try this!  Did you use paper muffin tin liners?

OK- Just made them for my lunches and my family is trying to steal them!!
I used turkey onion broccoli rosemary sage garlic and feta. I think I have a new favorite food!!! Just the right size too. Thanks Chica!

Sounds so good- thanks for sharing.
Not that I care that much about pt control
- but they sound very handy for bf or bringing in my lunch box.

It really pays to browse through the posts.  You just never know what you're going to read and learn and utilize.

That's again, as stated above, for that delicious sounding recipe.  I've been making turkey meatballs with onion, spices, tamari for a long time but I like the ingredients in this and will try it soon.  

Someone asked about paper cups.  Do you use them or does the meat baking not make it necessary?


Joy

I prefer not to use paper cups.  The part I like about using the muffin tins is that the little meat loaves are brown and crispy because they have more contact with the pan.  Paper will stop them from browning where the paper touches the meat.  You can grind up any kind of meat and use the tins.  Try some ground up lamb with rosemary/garlic.  

Kim,

That is a good point about the paper cups.  When I make it I'm going to not use them.

The idea to use ground meat with spices like the lamb recipe you mentioned also sounds very good.

Thanks.

Joy

Quoted from Kim

I prefer not to use paper cups.  The part I like about using the muffin tins is that the little meat loaves are brown and crispy because they have more contact with the pan.  Paper will stop them from browning where the paper touches the meat.  You can grind up any kind of meat and use the tins.  Try some ground up lamb with rosemary/garlic.  

Browned and crispy = AGE (glycation)  You don't want to eat foods that are browned.

http://lpi.oregonstate.edu/fw04/browning.html

Quoted from Chloe

Browned and crispy = AGE (glycation)  You don't want to eat foods that are browned.

http://lpi.oregonstate.edu/fw04/browning.html

How do you cook meat in the oven until done, without it getting brown??

Quoted from Kim

How do you cook meat in the oven until done, without it getting brown??

Lower temperature.  And this goes for grilling too -- which isn't very safe either if fire is charring
the flesh.  Same goes for browning vegetables, caramelizing onions.  This is a very upsetting
situation for me too...I've always loved the crispy outer parts of browned foods.  Just not healthy to eat.   

Quoted from Chloe

Lower temperature.  And this goes for grilling too -- which isn't very safe either if fire is charring
the flesh.  Same goes for browning vegetables, caramelizing onions.  This is a very upsetting
situation for me too...I've always loved the crispy outer parts of browned foods.  Just not healthy to eat.   

What oven temperature do you suggest?  Is there a link to an article?

Quoted from Kim

What oven temperature do you suggest?  Is there a link to an article?

This might provide some information  http://www.organiclifestylemagazine.com/issue-15/advanced-glycated-end-products.php

http://livingto150.com/aging-and-longevity-glycation/

http://en.wikipedia.org/wiki/Glycation

....It's difficult to suggest a specific cooking temperature because each oven cooks differently.  But under 250 is safe.  I rarely broil because that puts the flame directly on top of the food source....I usually bake and try to keep meats (although I don't really eat meat) at a low temperature. In the case of making
a meat loaf, I suppose it can be done in water bath....placing the entire muffin tin in a pan
of water...which would essentially steam the little loaves...and never brown them..I know...it's not the flavor and look we really want...but it's safer to eat food prepared this way...You just don't want food to look brown....because AGEs would be present.

And of course, there are other ways to safely cook meat...a slow cooker....a pressure cooker...

Quoted from Chloe

This might provide some information  http://www.organiclifestylemagazine.com/issue-15/advanced-glycated-end-products.php

http://livingto150.com/aging-and-longevity-glycation/

http://en.wikipedia.org/wiki/Glycation

....It's difficult to suggest a specific cooking temperature because each oven cooks differently.  But under 250 is safe.  I rarely broil because that puts the flame directly on top of the food source....I usually bake and try to keep meats (although I don't really eat meat) at a low temperature. In the case of making
a meat loaf, I suppose it can be done in water bath....placing the entire muffin tin in a pan
of water...which would essentially steam the little loaves...and never brown them..I know...it's not the flavor and look we really want...but it's safer to eat food prepared this way...You just don't want food to look brown....because AGEs would be present.

And of course, there are other ways to safely cook meat...a slow cooker....a pressure cooker...

Very interesting...I have to eat meat proteins.  I can alter the way I cook them.  Does Dr. D address this anywhere in his books? I would think that he would have some instruction somewhere about cooking meat at lower temperatures.

Quoted from Chloe

....It's difficult to suggest a specific cooking temperature because each oven cooks differently.  But under 250 is safe.  I rarely broil because that puts the flame directly on top of the food source....I usually bake and try to keep meats (although I don't really eat meat) at a low temperature. In the case of making
a meat loaf, I suppose it can be done in water bath....placing the entire muffin tin in a pan
of water...which would essentially steam the little loaves...and never brown them..I know...it's not the flavor and look we really want...but it's safer to eat food prepared this way...You just don't want food to look brown....because AGEs would be present.

And of course, there are other ways to safely cook meat...a slow cooker....a pressure cooker...

You can still have formation of AGE's even at a lower temperature although not as many....glycation is also in part under genetic control to some extent.

This link suggests that glycation can be suppressed by supping with vit B1 and B6

http://www.ncbi.nlm.nih.gov/pubmed/17391149

We are all interested in how to cook safely and yet people will continue to cook on grills, etc.

As I've stated before part of being on this forum is not only what healthy food to eat but also how to prepare it.

Having said that there is an interesting article about grilling meats and how to reduce the effects of toxins.  It did appear in the NY Times last year in the health section.  I'm not saying that is the last word on anything but if you want to check out what several sites say search "use rosemary to reduce toxins in grilled meats".  It gives marinades to use with rosemary and if that is not allowable for you it also gives a marinade using onions, garlic, and lemon juice also known to reduce the effects of toxins.

Joy

I don't use paper cups for mine, just the muffin tin.

Mine don't come out crispy at all and I bake them at 350.

Quoted from upnorth6

I don't use paper cups for mine, just the muffin tin.

Mine don't come out crispy at all and I bake them at 350.

I bake mine at 350 too but I think what gets crispy is the cheese I put into the ground meat.

I got all the ingredients yesterday and made the turkey meatloafs today.  

You know that in cooking you have to be flexible, Im sure.  Well, I did have a muffin pan but it was when I was making mini cupcakes and bringing them to work.  The pan has not 12 but 32 muffin cups.  Yikes!@  

I have this one pound mixture and I'm going to make it.  The only thing I figured was since the sizes were much smaller I would have to cook it less than 25 minutes.

I checked it at 15 minutes and it still looked not done.  So I wound up leaving it in the entire 25 minutes (I turned the temperature down but turned it back up again when I tasted one and it didn't look quite done).  

At 25 minutes the tops were slightly browned and it was just the right consistency.  With the cheese it certainly gave it a very nice flavor.

Thanks so much, upnorth6, for a turkey recipe that can be used with all sorts of veggie combinations.   I had it with a zucchini dish (using my spices).

I can't seem to get enough zucchini lately.  

Joy

Joy I'm so glad they worked for you   I have a mini muffin pan too, I shall give that a try!

I go through times when I can't seem to get enough of a particular food too. I experience it frequently with carrots.....

today it's the homemade flaxmeal bread...it's all I want today...the thought of fish or turkey today just doesn't do it for me ....I also find that if I  eat what my body is craving then I won't over eat