Mini Meatloaves

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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.

Wendy Kalen
Source: EatingWell Magazine, Winter 2003

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Recipe Summary test

total:
40 mins
Servings:
8

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Preheat oven to 375 degrees F. Coat 8 muffin cups with cooking spray.

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  • 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 degrees F, 25 to 30 minutes. Pour off fat before serving.

Tips

Baking individual portions of meatoaf in muffin tins speeds cooking, standardizes serving size and produces a moist, delicious main dish.

People with celiac disease or gluten-sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.

Nutrition Facts

Serving Size:
1 mini meatloaf
Per Serving:
210 calories; protein 20.1g; carbohydrates 5.5g; dietary fiber 0.5g; sugars 2.7g; fat 11.8g; saturated fat 4.1g; cholesterol 88.2mg; vitamin a iu 273.9IU; vitamin c 3.8mg; folate 14.8mcg; calcium 34.2mg; iron 1.8mg; magnesium 30.3mg; potassium 343mg; sodium 374.2mg; thiamin 0.3mg; added sugar 1g.
Exchanges:

2 medium-fat meat
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