HG Meatloaf Minis
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 211.3
- Total Fat: 8.4 g
- Cholesterol: 80.0 mg
- Sodium: 357.5 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 1.2 g
- Protein: 24.6 g
View full nutritional breakdown of HG Meatloaf Minis calories by ingredient
Introduction
My husband and son loved them! Goes great with mashed potatoes and steamed green beans.Adapted from Hungry Girl. My husband and son loved them! Goes great with mashed potatoes and steamed green beans.
Adapted from Hungry Girl.
Number of Servings: 5
Ingredients
-
1/2 cup diced onion
1 1/4 lbs. raw lean ground turkey (7% fat or less)
3/4 cup canned crushed rotel tomatoes & green chilis
1/4 cup quick-cooking oats
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/4 cup frozen sweet corn kernels, thawed
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
3 tbsp. ketchup
Directions
Preheat oven to 350 degrees. Line 10 cups of a 12-cup muffin pan with foil baking cups, or spray them with nonstick spray.
Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir bell pepper and onion until softened and lightly browned, 5 - 7 minutes.
Transfer cooked veggies to a large bowl. Add all remaining ingredients except ketchup. Mix thoroughly.
Evenly distribute mixture among the 10 lined or sprayed cups of the muffin pan. Evenly top with ketchup, about 1 tsp. each. Bake until firm and cooked through with lightly browned edges, about 35 minutes
Serving Size: Makes 10 mini meatloafs (2 per serving)
Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir bell pepper and onion until softened and lightly browned, 5 - 7 minutes.
Transfer cooked veggies to a large bowl. Add all remaining ingredients except ketchup. Mix thoroughly.
Evenly distribute mixture among the 10 lined or sprayed cups of the muffin pan. Evenly top with ketchup, about 1 tsp. each. Bake until firm and cooked through with lightly browned edges, about 35 minutes
Serving Size: Makes 10 mini meatloafs (2 per serving)