• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
2
Nutritional Information

Per serving

Calories:
407
Protein:
37 g
Fat:
21 g
Carbohydrates:
19 g
Sodium:
1047 mg
Easter Egg Purple
Easter Egg Purple

Credit
Recipe by Charmian Christie of The Messy Baker (themessybaker.com).

Serves: 4-6
Easter Egg Orange
Easter Egg Orange
Easter Egg Yellow
  1. Preheat oven to 350°F (175°C).
  2. Grease a muffin tin lightly with an oiled paper towel or line the cups with parchment muffin papers.
  3. Heat the oil in a large skillet over medium heat. Add the onions, carrots, oregano, salt and ground pepper, and cook until the onions are soft, about 5 to 8 minutes.
  4. Remove from heat, mix in the red wine vinegar, 1/2 cup (125 mL) of the pasta sauce and the bread crumbs. Allow to cool slightly.
  5. In a medium bowl, combine the ground turkey, and egg. Add the onion mixture and combine well. Add the mozzarella and ¼ cup (60 mL) of the Parmesan and combine until well distributed.
  6. Evenly fill the muffin tins with the ground turkey mixture and flatten the tops gently.
  7. Spoon 1 tablespoon (15 mL) pasta sauce over each mini-loaf. Sprinkle with remaining Parmesan.
  8. Bake 25 minutes or until a meat thermometer inserted into the centre reaches 165°F (74°C). Allow to cool 5 minutes before serving.
Easter Egg Pink
Easter Egg Pink

Bon Appetit! Take a photo and share this recipe #ThinkTurkey