Prosciutto-Wrapped Mini Turkey Meatloaves with Honey- Mustard Glaze

Makes 6 mini-loaves
2 teaspoons oil
1 medium onion, chopped
2 garlic cloves, minced
1 large egg
3/4 teaspoon dried thyme leaves
1/2 teaspoon salt
5 tablespoons honey mustard, divided
1 1/2 teaspoons Worcestershire sauce
1 1/3 pounds ground turkey (93% lean)
1/2 cup non-fat Greek-style yogurt
1/2 cup crushed saltine crackers (about 10)
6 thin slices prosciutto (about 3 oz)

Make sure the pan is on the middle rack, if it on the lower rack the bottom of the mini-loaf's may burn.

Adjust oven rack to middle position and
heat oven to 450 degrees. Heat oil in a
medium skillet over medium-high heat.
Add onions; sauté until lightly browned, 4
to 5 minutes. Add garlic; sauté until
fragrant, about a minute longer; set aside
to cool for a few minutes.
Meanwhile, mix eggs with thyme, salt, 1
tablespoon of the mustard, and the
Worcestershire sauce. Place turkey in a
medium bowl; add yogurt, crackers and
onion mixture; mix with a fork until evenly
blended. Add egg mixture continue to mix
until well blended.
Turn meat mixture onto a work surface.
With wet hands, divide meat mixture into 6
portions and form into a small loaf shapes;
brush with remaining mustard, then wrap a
slice of prosciutto around each loaf, placing
loaf on a grid-style wire rack set over a
foil-lined rimmed baking sheet. Bake until
golden brown and firm, about 25 minutes.
Remove from oven and let rest for a few

Serving Size: 6 mini-meatloaf's