Italian mini meatloaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Butterball Ground Season Turkey, Italian Seasoned - OR Jennie-O (I think Jennie-O italian ground turkey tastes better and is a little leaner)Zucchini, 1 cup, shreddedsweet onion OR green onion, raw, .5 cup, mincedEggs, fresh, 2 extra largeRice Chex Cereal 1 cup - crushedCorn Chex Cereal 1 cup - crushed Spaghetti sauce - your favorite - any works!kraft parmesan seasoning blend (rosemary & garlic or tuscan herb)2% Milk Italian 3 cheese blend cheese .5 cup
pre-heat oven to 350. spray mini-loaf pans with non-stick spray.
use food processor to mince onion - grate zucchini on cheese grater. (IMPORTANT - use a paper towel to blot a lot of the water from the zucchini - otherwise your mixture will be runny!)
Mix turkey, onion, and zucchini. Beat 2 eggs with 1/2 package of parmesan seasoning blend and 2 tablespoons of spaghetti sauce. Add to turkey mixture and blend just to combine. We are trying to avoid gluten, so chose to replace regular breadcrumbs with crushed rice & corn chex cereal (can use just one or the other) - mix in until the mixture begins to hold together in your hands.
Divide the mixture evenly between 12 mini-loaf pans. Add 2 tablespoons of your chosen sauce on top of each loaf and spread slightly.
Bake for 30 minutes. Remove from oven, transfer each loaf from mini-loaf pan to a flat cookie sheet (often will have a puddle under the loaf from juices from meat and veggies) - sprinkle cheese over the top of all loaves. TURN OFF OVEN - and place cookie sheet with loaves back in oven - as soon as cheese is melted it's ready to enjoy! I also let it dry out just a little - it stores better that way...
Serving Size: 12 mini-loaf servings
Number of Servings: 12
Recipe submitted by SparkPeople user MBSAENZ.
use food processor to mince onion - grate zucchini on cheese grater. (IMPORTANT - use a paper towel to blot a lot of the water from the zucchini - otherwise your mixture will be runny!)
Mix turkey, onion, and zucchini. Beat 2 eggs with 1/2 package of parmesan seasoning blend and 2 tablespoons of spaghetti sauce. Add to turkey mixture and blend just to combine. We are trying to avoid gluten, so chose to replace regular breadcrumbs with crushed rice & corn chex cereal (can use just one or the other) - mix in until the mixture begins to hold together in your hands.
Divide the mixture evenly between 12 mini-loaf pans. Add 2 tablespoons of your chosen sauce on top of each loaf and spread slightly.
Bake for 30 minutes. Remove from oven, transfer each loaf from mini-loaf pan to a flat cookie sheet (often will have a puddle under the loaf from juices from meat and veggies) - sprinkle cheese over the top of all loaves. TURN OFF OVEN - and place cookie sheet with loaves back in oven - as soon as cheese is melted it's ready to enjoy! I also let it dry out just a little - it stores better that way...
Serving Size: 12 mini-loaf servings
Number of Servings: 12
Recipe submitted by SparkPeople user MBSAENZ.
Nutritional Info Amount Per Serving
- Calories: 219.2
- Total Fat: 9.8 g
- Cholesterol: 105.9 mg
- Sodium: 265.0 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 1.2 g
- Protein: 22.4 g
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