Italian mini meatloaf
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Italian mini meatloaf calories by ingredient
Introduction
Wow... gluten free and YUMMMY!!!!!! Wow... gluten free and YUMMMY!!!!!!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, shredded
sweet onion OR green onion, raw, .5 cup, minced
Eggs, fresh, 2 extra large
Rice Chex Cereal 1 cup - crushed
Corn 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
Tips
Kids won't even know the zucchini is in there if you don't tell them! =) Can add other veggies as well in small amounts - mince well and PAT DRY! YUM!
Directions
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.