Turkey & Mushroom Muffin Pan Meatloaf
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 138.8
- Total Fat: 6.1 g
- Cholesterol: 71.3 mg
- Sodium: 129.9 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 0.9 g
- Protein: 14.3 g
IntroductionHigh protein, low fat, low carb, and not a lot of fillers. If you choose to make gravy with the remaining soup, it adds 45 calories. High protein, low fat, low carb, and not a lot of fillers. If you choose to make gravy with the remaining soup, it adds 45 calories.
3/4 lbs lean ground turkey (93/7 used in recipe)
3 cups fresh mushrooms, washed, stems removed
1 large egg
4 tbs shallots, finely diced
3 cloves garlic, crushed
.25 C panko bread crumbs
.25 C 98% fat free cream of mushroom soup
1 tsp chili powder
fresh ground black pepper
3 tsp Worchestshire sauce
1 tsp olive oil
1 C Reduced Sodium Beef Broth
For more flavor, use dried mushrooms. I prefer chanterlle and shitaki. Save the liquid from soaking them to use instead of beef broth, and you can use this liquid as well to boost the flavor of the cream of mushroom soup for gravy. Add most of the water to the soup, then reduce.
Heat oven to 425
Heat a medium skillet.
Place mushrooms, shallots & garlic cloves in a food processor, pulse until at a fine chop. Add olive oil to skillet, and briefly sweat mushrooms, shallots and garlic.
In a large bowl, thoroughly combine ground turkey, mushroom mixture and breadcrumbs. Mix in the soup, egg, Worchestshire, chili powder and fresh ground pepper to taste.
If the mixture seems too thick, add beef broth a tablespoon at a time.
Spray muffin tins with non-stick cooking spray, and place meatloaf mixture into each tin. Bake in oven for 30 minutes, or until well done.
OPTIONAL: If you like gravy with your meatloaf, take remaining soup, and thin with beef broth. Heat in a sauce pan and reduce.