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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.
Servings: 8 servings
Preparation time: 10 minutes
Total time: 40 minutes
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.
Per serving Calories: 209; Carbohydrates: 5g; Fat: 12g; Saturated Fat: 4g; Monounsaturated Fat: 5g; Protein: 20g; Cholesterol: 94mg; Dietary Fiber: 0g; Sodium: 391mg;
Tips & Notes: Baking individual portions of meatoaf in muffin tins speeds cooking, standardizes serving size and produces a moist, delicious main dish.