Pepperoni Pizza Mini Meatloaf

By dena

Ingredients

• 1 Yellow Onion, diced
• 3 Green Onions, diced
• 3 cloves Garlic, minced
• 1 teaspoon Oregano
• 1/2 teaspoon Italian Seasoning
• 1/4 cup Italian Style Dry Bread Crumbs (or Oatmeal or Almond Meal)
• 1/4 cup Milk
• 1 1/4 pounds Ground Turkey, the average weight of 1 package
• 1/4 cup Storebought Bruschetta Sauce (fresh pasta section)
• 1 Egg, beaten
• 1/4 cup Pepperoni, chopped
• 1/2 cup Mozzarella Cheese, chunks (I used 3 cheesesticks)
• 1/2 teaspoon Kosher Salt
• a few twists of Black Pepper
• Olive Oil for sauteing

Details

Adapted from theworldaccordingtoeggface.blogspot.com

Preparation

Step 1

Saute onions till golden. Add garlic & seasonings and cook 1 minute more. Set aside to cool. Soak breadcrumbs (you can eliminate but it works out to 1 1/2 tsp per loaf) in milk for 1 minute. Add cooled veggies, soaked crumbs and all remaining ingredients to turkey. Mix till combined.

Divide into 8 equal mounds. Form into mini meatloaves or if you have this super groovy pan like me use it (spray with a little Pam first.)

Bake for 45 minutes in a 350 oven. These freeze well either cooked or uncooked. Leftovers are great with an egg for breakfast or crumbled into soup.

For dinner last night I served them with a green salad and my Roasted Garlic Yogurt Dip. I like to dip meats. It keeps everything headed in the right direction if you know what I mean ;) Warm marinara sauce would be a great dipper too.