Mini Turkey Meatloaves
Joy Bauer proves heart-friendly dishes can be delicious!
Makes 8 mini meatloaves
Serves 4 (serving size = 2 meatloaves)
1 onion, finely chopped
1 red bell pepper, finely chopped
2 carrots, peeled and finely chopped or grated
1.25 lbs. ground turkey (at least 90% lean)
2 egg whites
1/4 cup ketchup
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
Preheat the oven to 425°F. Liberally coat a muffin tray with oil spray and set aside.
Coat a large skillet with oil spray and sauté the onions, peppers and carrots over medium heat until soft, 8 to 10 minutes. Remove the skillet from the heat and allow the vegetables to cool to room temperature.
In a large bowl, add the ground turkey, egg whites, cooled vegetables, ketchup, thyme, sage, salt and pepper. Using your hands, mush the ingredients together until they are fully incorporated. Divide the meat mixture between 8 muffin cups, smoothing the tops of each mini-meatloaf to make it level. Bake for 20 to 25 minutes.
Nutrition facts (per serving): Calories 240, fat 6 g (saturated fat 1 g), cholesterol 85 mg, protein 34 g, carbohydrate 12 g, fiber 2.5 g, sodium 465 mg
Cooked mini meatloaves may be individually wrapped and frozen for up to 2 months.