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 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
1.Preheat oven to 375°F. Coat 8 muffin cups with cooking spray.
2.Mix beef, pork, turkey, egg, oats, parsley, 2 tablespoons ketchup, milk, onion, salt and pepper in a large bowl.
3.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.
4.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.
Tips & Notes
Baking individual portions of meatoaf in muffin tins speeds cooking, standardizes serving size and produces a moist, delicious main dish.
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.
© Copyright 2013, Meredith Corporation. All Rights Reserved | By using this site, you agree to our Terms of Service.