Turkey Mini-Meatloaves
- Number of Servings: 4
Ingredients
Meatloaves:Whole Wheat Bread (1 slice)Milk, nonfat, 1/2 cupExtra Virgin Olive Oil, 1 tbsp plus 1 tspOnions, raw, 1 cup, chopped Baby Spinach 5 oz Extra Lean Ground Turkey, 1 1/4 poundParmesan Cheese, grated, 2 tbsp Egg, 1 largeSalt, 1/2 tspPepper, black, 1/4tsp Nutmeg, ground, 1/8 tsp Glaze:Ketchup, 3 tbsp Worcestershire Sauce, 2 tsp Hot Pepper Sauce, 1 tsp Roasted Root Veggies: Carrots, cut on bias, 3 large Potato, cut on bias, 2 large Asparagus, cut on bias, 1/4cup Fresh Parsley, chopped, 1/4 tbsp Fresh Chives, chopped 1 tsp Extra Virgin Olive Oil, 1 1/2 tbspSalt, 1 tspPepper, black, 1/4 tsp
1. Preheat oven to 375 degrees. Arrange oven racks to accomodate two dishes being cooked simultaneously.
2. Grind the bread in a food processor until fine crumbs form. Transfer to a large bowl, and pour milk over crumbs.
3. Heat 1 tsp oil in large skillet, preferably nonstick, over medium heat. Add onion and cook, stirring occasionally, until softened and golden, about 5 minutes. Add spinach, and stir until just wilted, about 30 seconds. Transfer to bowl with soaked crumbs. Add the turkey, cheese, egg, salt, pepper and nutmeg. Combine the mixture with your hands until well mixed; it will be quite wet.
4. Pack 1 cup of the mixture into a 1-cup dry measuring cup. Invert the cup onto a rimmed baking sheet, gently shaking the cup to release the mixture. Gently pat the mound to smoth it shape. Repeat 3 times with remaining mixture. Bake mini meatloaves until cooked through and golden, about 40 minutes.
5. While the loaves are cooking, make the glaze: in a small bowl combine the ketchup, Worcestershire sauce and hot sauce. Brush over meatloaves.
6. To make the roasted root vegetables: Ona baking sheet, toss all the gegetables in the olive oil, and season with sault and pepper. Add to the oven along with the meatloaves and roast for 30 to 35 minutes, stirring midway through baking. Remove from the oven and sprinkle with fresh herbs.
Number of Servings: 4
Recipe submitted by SparkPeople user FATTYGRAMS.
2. Grind the bread in a food processor until fine crumbs form. Transfer to a large bowl, and pour milk over crumbs.
3. Heat 1 tsp oil in large skillet, preferably nonstick, over medium heat. Add onion and cook, stirring occasionally, until softened and golden, about 5 minutes. Add spinach, and stir until just wilted, about 30 seconds. Transfer to bowl with soaked crumbs. Add the turkey, cheese, egg, salt, pepper and nutmeg. Combine the mixture with your hands until well mixed; it will be quite wet.
4. Pack 1 cup of the mixture into a 1-cup dry measuring cup. Invert the cup onto a rimmed baking sheet, gently shaking the cup to release the mixture. Gently pat the mound to smoth it shape. Repeat 3 times with remaining mixture. Bake mini meatloaves until cooked through and golden, about 40 minutes.
5. While the loaves are cooking, make the glaze: in a small bowl combine the ketchup, Worcestershire sauce and hot sauce. Brush over meatloaves.
6. To make the roasted root vegetables: Ona baking sheet, toss all the gegetables in the olive oil, and season with sault and pepper. Add to the oven along with the meatloaves and roast for 30 to 35 minutes, stirring midway through baking. Remove from the oven and sprinkle with fresh herbs.
Number of Servings: 4
Recipe submitted by SparkPeople user FATTYGRAMS.
Nutritional Info Amount Per Serving
- Calories: 494.5
- Total Fat: 14.1 g
- Cholesterol: 110.9 mg
- Sodium: 1,352.6 mg
- Total Carbs: 50.8 g
- Dietary Fiber: 7.8 g
- Protein: 42.3 g
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