Mini Meatloaves

By MaryEllen

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.

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

Step 1

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.

Tips & Notes

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

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