Mini Meatloaves

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.

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Servings: 8 servings

Preparation time: 10 minutes
Total time: 40 minutes

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 

Preparations:

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.

Nutrition:

Per serving  Calories: 209; Carbohydrates: 5g; Fat: 12g; Saturated Fat: 4g; Monounsaturated Fat: 5g; Protein: 20g; Cholesterol: 94mg; Dietary Fiber: 0g; Sodium: 391mg;

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