HG Meatloaf Minis
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1/2 cup diced onion1 1/4 lbs. raw lean ground turkey (7% fat or less)3/4 cup canned crushed rotel tomatoes & green chilis1/4 cup quick-cooking oats1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)1/4 cup frozen sweet corn kernels, thawed1/4 tsp. black pepper1/4 tsp. cayenne pepper3 tbsp. ketchup
Preheat oven to 350 degrees. Line 10 cups of a 12-cup muffin pan with foil baking cups, or spray them with nonstick spray.
Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir bell pepper and onion until softened and lightly browned, 5 - 7 minutes.
Transfer cooked veggies to a large bowl. Add all remaining ingredients except ketchup. Mix thoroughly.
Evenly distribute mixture among the 10 lined or sprayed cups of the muffin pan. Evenly top with ketchup, about 1 tsp. each. Bake until firm and cooked through with lightly browned edges, about 35 minutes
Serving Size: Makes 10 mini meatloafs (2 per serving)
Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir bell pepper and onion until softened and lightly browned, 5 - 7 minutes.
Transfer cooked veggies to a large bowl. Add all remaining ingredients except ketchup. Mix thoroughly.
Evenly distribute mixture among the 10 lined or sprayed cups of the muffin pan. Evenly top with ketchup, about 1 tsp. each. Bake until firm and cooked through with lightly browned edges, about 35 minutes
Serving Size: Makes 10 mini meatloafs (2 per serving)
Nutritional Info Amount Per Serving
- Calories: 211.3
- Total Fat: 8.4 g
- Cholesterol: 80.0 mg
- Sodium: 357.5 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 1.2 g
- Protein: 24.6 g
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