Mini Meatloafs


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Mini Meatloafs

Ingredients For Meat Loaf:
1 small yellow onion, coarsely chopped
1 medium carrot, peeled and coarsely chopped
1 stalk of celery, coarsely chopped
2 chipotle peppers in adobo sauce (be careful with the seeds, they will make this very spicy)
1 (20-ounce) package lean ground turkey breast or ground Buffalo
1/2 cup quick cooking oats
2 egg whites

For Topping:
1/4 cup fat free and sugar free ketchup (I use Organic, not ff or sf)
1 tablespoon chipotle pepper adobo sauce
1 tablespoon brown sugar substitute

Cooking Directions
Preheat oven to 350°F. In the work bowl of a food processor, combine onion, carrots and celery. Pulse until finely chopped. Add chipotle peppers and pulse until just combined. In a large bowl, combine the ground turkey with the pepper and vegetable mixture. Add egg whites and oats; gently mix until combined. Place about 1/3 cup of the prepared meatloaf mixture into 9 wells of a standard size muffin pan that has been lightly sprayed with nonstick cooking spray. Bake for 20 minutes.

Meanwhile, combine all of the topping ingredients in a small bowl; set aside. Remove meat loaves from oven and spoon the topping over each meatloaf. Return meatloaf to the oven and continue to bake for an additional 5-10 minutes or until meatloaf is firm and the internal temperature registers 170°F.

Let meatloaf stand for 5 minutes before serving. Makes 9 mini loaves.

sides: Smashed Cauliflower – green beans
Nutritional Information per Serving:
Calories: 110
Protein: 16 g
Carbohydrates: 6 g
Fat: 1 g
Cholesterol: 25 mg
Sodium: 180 mg
Saturated Fat: 0
Fiber: Less than 1 gram

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