Mini Meatloaves
http://www.eatingwell.com/recipes/mini_meatloaves.html
From EatingWell: Winter 2003, The Essential EatingWell Cookbook (2004)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.
8 servings | Active Time: 10 minutes | Total Time: 40 minutes
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
Preparation
- 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.
Nutrition
Per serving : 184 Calories; 10 g Fat; 4 g Sat; 4 g Mono; 86 mg Cholesterol; 5 g Carbohydrates; 17 g Protein; 1 g Fiber; 385 mg Sodium; 317 mg Potassium
Exchanges: 2 medium-fat meat
Tips & Notes
- Baking individual portions of meatoaf in muffin tins speeds cooking, standardizes serving size and produces a moist, delicious main dish.