Traditional meatloaf is made with ground beef, pork and veal; here we replace the veal with ground turkey for a tender, flavorful and leaner version of the classic. Baking individual portions in muffin tins speeds cooking, standardizes serving size and produces a moist, delicious main dish.
|Prep Time:||10 minutes|
|Ready in:||40 minutes|
|Ease of Prep:||Easy|
|8 ounces lean ground beef|
|8 ounces lean ground pork|
|8 ounces ground turkey breast|
|1 large egg , lightly beaten|
|1/4 cup quick-cooking oats|
|1/4 cup chopped fresh parsley|
|1/4 cup ketchup , divided|
|3 tablespoons low-fat milk|
|1 small onion , chopped (3/4 cup)|
|3/4 teaspoon salt|
|1/8 teaspoon freshly ground pepper|
|1 1/2 teaspoons Worcestershire sauce|
- Preheat oven to 375°F. Coat 8 muffin cups with cooking spray.
- Mix beef, pork, turkey, egg, oats, parsley, 2 tablespoons ketchup, milk, onion, salt and pepper in a large bowl.
- Form the mixture into 8 balls and place in the prepared muffin cups. Combine the remaining 2 tablespoons ketchup and Worcestershire sauce and spread about 1/2 teaspoon over each mini meatloaf.
- Place the muffin pan on a baking sheet. Bake the meatloaves until their internal temperature reaches 160°F, 25 to 30 minutes. Pour off fat before serving.
Baking individual portions of meatoaf in muffin tins speeds cooking, standardizes serving size and produces a moist, delicious main dish.
Health Advantages: low calorie, low carb, low sat fat, low sodium, heart healthy, healthy weight.
|Servings Per Recipe: 8|
|Amount Per serving|
|Calories:||184 cal||Carbohydrate Servings:||0|
|Carbohydrates:||5 g||Dietary Fiber:||1 g||Cholesterol:||86 mg|
|Fat:||10 g||Sodium:||385 mg||Saturated Fat:||4 g|
|Protein:||17 g||Potassium:||317 mg||Monounsaturated Fat:||4 g|
|Nutrition Bonus:||Vitamin K (39% daily value), Potassium (16% dv).|