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Mini Meatloaves

By EatingWell.com

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
Yield:	8 servings
Ease of Prep:	Easy

Recipe Ingredients
	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

Recipe Directions

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.

Nutrition Information
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).