Individual Spicy Meatloaf
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 198.5
- Total Fat: 7.5 g
- Cholesterol: 58.0 mg
- Sodium: 196.6 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 1.5 g
- Protein: 20.7 g
View full nutritional breakdown of Individual Spicy Meatloaf calories by ingredient
Number of Servings: 10
Ingredients
-
1 pound ground Turkey, lean
*Ground Beef 93% Lean, 16 oz (remove)
1 oz pancetta
1 pound ground beef, lean
2-2.5 cup panko bread crumbs
1 red onion
1.5 - 2 cups chopped mushroom
2 eggs
.3 cup Trader Joe's Enchilada Sauce
4 tsp Worcestershire Sauce
Onions, raw, 1 medium (2-1/2" dia) (remove)
I've changed up the ingredients each time. My second attempted, I removed the pancetta and egg and added 2 zucchini and more enchilada sauce as a binder.
Directions
This recipe is a riff off of Spicy Mini Meatloaf from http://www.bbcgoodfood.com/recipes/1022638/spicy-mini-meatloaves.
Chop onions and mushrooms. You can add any additional vegetables you like, but remember that you will need to possibly add additional binder so the mixture isn't too wet.
Mix the meats into the onion and mushrooms. Add egg, bread crumbs, Worchestershire and spices. I added some Enchilada sauce for extra flavoring along with a variety of spices: cumin, coriander, sweet curry powder, french thyme, and fennel.
Form into individual little loafs. I used about 1 cup mixture for 9 loafs. Cook for 20-30 minutes depending on over at 350 degrees F.
I plan to flash freeze once cool for individual lunch portions to use throughout the month.
Serving Size: Make 8 to 12 portions
Chop onions and mushrooms. You can add any additional vegetables you like, but remember that you will need to possibly add additional binder so the mixture isn't too wet.
Mix the meats into the onion and mushrooms. Add egg, bread crumbs, Worchestershire and spices. I added some Enchilada sauce for extra flavoring along with a variety of spices: cumin, coriander, sweet curry powder, french thyme, and fennel.
Form into individual little loafs. I used about 1 cup mixture for 9 loafs. Cook for 20-30 minutes depending on over at 350 degrees F.
I plan to flash freeze once cool for individual lunch portions to use throughout the month.
Serving Size: Make 8 to 12 portions