Gluten Free Turkey Meatloaf Cupcakes

{Ingredients}

1 cup of carrots 

6-10 mushrooms of choice 

1 medium zucchini 

1/2 onion 

4 big cauliflower florets

(These veggies can be replaced with so much! I always try to pack at least 4 in and use what I have) 

1LB of lean ground turkey

Sea Salt/pepper/cumin/ thyme/rosemary/celery salt/garlic 

Normally I replace the egg in traditional meatloaf recipes with salsa, but since I'm nursing and my bebe doesn't do so well after I eat anything tomato or acidic I changed it up! 

So here is what I did:

After cutting excess junk off of the veggies I roughly chopped and tossed them all into a food processor until they are evenly minced I took a paper towel to blot up any extra water in the mixture so it doesn't water the cupcakes down. 

(If you do not have a food processor don't worry! Use can use a ninja or a blender too, or what I do too is just chop and minced everything by hand. It doesn't have to be finely cut either! We've done them where there's chunky veggies and it's delish too) 

Mix the veggie purée and the ground turkey together, season and ball into a greased cupcake pan and bake at 400• for 25 minutes. 

Top with homemade mash potatoes! A lower carb option would be cauliflower mash! Something I'm trying next time! 

These are veggie packed and toddler approved!