Turkey Meatloaf Muffins

20 oz ground turkey breast (99% fat free)
1 package Stove Top stuffing mix (I used the chicken flavor.)
1 cup reduced sodium chicken broth (or water)
2 tablespoons Italian seasoning

Preheat oven to 375 degrees.

Mix all ingredients together. Spray muffin tin with cooking spray. Divide mixture into 12 muffins. Bake for 25 minutes.

Servings: 12 muffins
Serving Size: 1 muffin

Nutrition Facts:
107 Calories
1.1g Fat
0g Saturated Fat
19mg Cholesterol
483mg Sodium
10.2g Carbs
0.1g Fiber
1.6g Sugar
13.9g Protein

Notes: This is a super easy, super fast way to make meatloaf. Not to mention the built-in portion control with having individual muffins. I made these for dinner tonight, and I was pleasantly surprised with the outcome. They tasted really good. I do have to admit that I have a slight problem with overcooking poultry, and I'm afraid these muffins were my latest victim. I think I need to purchase a meat thermometer. But anyway, even with being slightly dry, these muffins were still pretty tasty. And the recipe lends itself well to numerous variations. Next time I might add a little ketchup or BBQ sauce, or some Dijon mustard. I've seen similar recipes on the internet that call for an egg or egg white, but I think the muffins held together just fine without it. These definitely are perfect for a weeknight dinner.