Recipe: Turkey Veggie Meatloaf Muffins

I made these for dinner tonight, and they were great.  My daughter didn't love them, but they would be great in a lunch if your kid would eat them.  They were chock full of veggies and they were moist and delicious.

Turkey Veggie Meatloaf Muffins

1 1/2 lb (1 package) ground turkey
1 can black beans, drained and rinsed
1 c carrots, shredded
1 c zucchini, shredded
1 can diced tomatoes, drained
1/4 c flax seed meal
1 Tbsp Italian seasoning
1 Tbsp garlic powder

Ketchup and Barbecue sauce, for glaze

Preheat oven to 450.  Chop beans and tomatoes in a food processor until they are small chunks (or mash with a fork).  Combine all ingredients (except for ketchup and barbecue sauce) well in a bowl.  Spray muffin pans with cooking spray, or use muffin liners (which would probably also be best sprayed).  Scoop meat and veggie mixture into muffin cups and fill to the top.  Squirt a small amount of ketchup and a small amount of barbecue sauce on top of each muffin, and spread out evenly.

Bake for ~25 minutes or until cooked through (a meat thermometer inserted in the middle should come out at 160).