I always make these as muffins for 2 reasons: first that means they’re perfectly portioned for me and second they cook faster (hello quick weeknight supper).

Makes 24 “meatcakes”

2 flats of ground turkey
1 onion, minced
4 cloves of garlic, minced
3 stalks of celery, chopped finely
2 zucchini, grated
2T chia seed
2T tomato paste (keep remainder for topping)
3T sundried tomatoes, drained & chopped

Remaining tomato paste
1T franks red hot
1T honey
1T water
1t garlic powder

Preheat the oven to 400F and lightly spray muffin tins with coconut oil spray. Fill the tins with meat mixture. Top with topping and bake for 20-25 minutes.