Mini “Martha Stewart” Meatloaf’s
12 individual Mini “Martha Stewart” Meatloaf’s. A great recipe for your next party or family get together. Enjoy!
Servings: 12 mini meatloaf’s
Calories: 86 per meatloaf
Weight Watchers Points Plus Value: 2 pp per meatloaf
- 12
Ingredients
- TOPPING:
- 2 slices light whole grain bread, torn into pieces (or gluten free bread or ezekiel bread)
- 1 1/4 pounds lean ground turkey or lean ground beef
- 1/2 cup carrots, peeled
- 3/4 cup red bell pepper
- 1/4 cup white onion
- 1 egg
- 1/2 cup ketchup (I used low sugar Heinz ketchup)
- 1 teaspoon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoon BBQ sauce
- 1/2 teaspoon garlic powder
- 1/4 cup ketchup
- 1 tablespoon BBQ sauce
- 1/2 teaspoon mustard
Preparation
Step 1
Heat oven to 375 degrees fahrenheit.
Spray a 12 cup muffin tin with non-stick spray, or line with silicone muffin cups.
Place bread in food processor and pulse until the bread is the texture of fine crumbs. Transfer bread crumbs to a medium bowl, and mix with ground meat.
Place carrots, onion and red pepper in the food processor and pulse until the veggies are finely chopped. Add veggies to meat and bread mixture, using your hands to mix well. Add egg, ketchup, mustard, salt, pepper, BBQ sauce, and garlic powder. Use hands to combine mixture thoroughly. Divide mixture among 12 muffin tins, (or place in a loaf pan for traditional meatloaf.)
For the topping, combine ketchup, BBQ sauce, and mustard in a small bowl, and stir until combined.
Brush mixture over each individual meatloaf, and place muffin tin in the oven. Cook until a meat thermometer inserted in the center reads 160 degrees, or until the meat is no longer pink in the center of the muffins, which takes about 35-45 minutes. If the tops get too dark, cover with foil, and continue baking.