Recipe: Turkey & Spinach Mini Meatloaves


  • 300g organic free range turkey mince
  • 1 small onion, diced
  • 2-3 cloves garlic, minced
  • 140g fresh spinach, roughly chopped
  • 5 eggs, whisked
  • 2 tbsp Italian seasoning
  • 1/2 tbsp salt
  • 1/2 tsp black pepper
  • 1/2 cup coconut milk


  • Saute mince, onion and garlic in a little coconut oil.  When meat is browned and cooked, add in spinach and continue to saute until wilted.
  • In a large jug, add eggs, Italian seasoning, salt, pepper and coconut milk.  Whisk until combined.
  • Place 12 muffin liners into your muffin tins.
  • Place a spoonful of mince mixture into each cup.  About half way up the muffin liner.
  • Pour egg mixture into each cup until full.
  • Bake for 10 minutes.
These are great for breakfast or lunch with some avocado and vegie sticks.
About Michele Lyons
Michele Lyons spent 25 years working in the corporate environment with 10 years as an Executive Assistant at a senior level. A couple of years ago Michele decided to forgo the long hours in the city to work closer to home and spend more time with her two teenage boys. Michele started working with us at the Farmers Markets and her excellent organisation skills meant she quickly moved into the office. Since Michele joined The Free Range Butcher her role has expanded to include all things administration, recipe testing, inspirational ideas, marketing, communications and all round keeping the team organised and on track. As long as Michele’s has had her morning coffee you can ask her anything!

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