turkey meatloaf 1/2 mini loaf serving
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 egg, beaten 1/4 cup diced fire roasted tomatoes 1/4 cup non fat Greek yogurt1 1/2 Tablespoon tomato paste 2 tablespoons brown mustard 1 teaspoon dried Italian herbs 2 teaspoon salt divided 1/2 teaspoon ground black pepper 2 dashes hot pepper sauce (such as TabascoŽ) 1/4 cup water 1/2 cup rolled oats 2 tablespoons olive oil 1/2 sweet onion, diced 1 medium carrot, diced 2 green bell peppers, diced 2 stalks celery, diced 2 large mushrooms diced 1.5 pound 93% lean ground turkey
Preheat oven to 350 degrees F (175 degrees C). Spray 5 mini meatloaf pans with vegetable spray.
Beat egg, diced tomatoes, tomato paste, Worcestershire sauce, Greek yogurt, mustard, Italian herbs, 1 tsp. salt, black pepper, and hot pepper sauce in a medium bowl. Stir in oats and allow to soak while you prepare the vegetables.
Heat olive oil in a large skillet over medium heat sauté onion, carrots, mushrooms, bell pepper, and celery and season with 1 tsp. salt. Cover and let them cook until softened, stirring occasionally, about 8 more minutes. Remove from heat and in a large bowl, mix vegetable mixture and turkey. Add oat mixture to meat/vegetable mixture; divide into 5 mini loaf pans.
Bake in the preheated oven until no longer pink in the center, about 1 to 1 1/4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for at least 15 minutes before cutting.
Serving Size: 3/4 cup or 1/2 a loaf
Beat egg, diced tomatoes, tomato paste, Worcestershire sauce, Greek yogurt, mustard, Italian herbs, 1 tsp. salt, black pepper, and hot pepper sauce in a medium bowl. Stir in oats and allow to soak while you prepare the vegetables.
Heat olive oil in a large skillet over medium heat sauté onion, carrots, mushrooms, bell pepper, and celery and season with 1 tsp. salt. Cover and let them cook until softened, stirring occasionally, about 8 more minutes. Remove from heat and in a large bowl, mix vegetable mixture and turkey. Add oat mixture to meat/vegetable mixture; divide into 5 mini loaf pans.
Bake in the preheated oven until no longer pink in the center, about 1 to 1 1/4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for at least 15 minutes before cutting.
Serving Size: 3/4 cup or 1/2 a loaf
Nutritional Info Amount Per Serving
- Calories: 157.6
- Total Fat: 7.0 g
- Cholesterol: 66.6 mg
- Sodium: 699.2 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 1.8 g
- Protein: 15.8 g
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