turkey meatloaf 1/2 mini loaf serving

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 157.6
  • Total Fat: 7.0 g
  • Cholesterol: 66.6 mg
  • Sodium: 699.2 mg
  • Total Carbs: 8.6 g
  • Dietary Fiber: 1.8 g
  • Protein: 15.8 g

View full nutritional breakdown of turkey meatloaf 1/2 mini loaf serving calories by ingredient
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Number of Servings: 10

Ingredients

    1 egg, beaten

    1/4 cup diced fire roasted tomatoes

    1/4 cup non fat Greek yogurt

    1 1/2 Tablespoon tomato paste

    2 tablespoons brown mustard

    1 teaspoon dried Italian herbs

    2 teaspoon salt divided

    1/2 teaspoon ground black pepper

    2 dashes hot pepper sauce (such as TabascoŽ)

    1/4 cup water

    1/2 cup rolled oats

    2 tablespoons olive oil

    1/2 sweet onion, diced

    1 medium carrot, diced

    2 green bell peppers, diced

    2 stalks celery, diced

    2 large mushrooms diced

    1.5 pound 93% lean ground turkey



Tips

You can also make some into 1 inch meatballs, put in a cast iron pan or on baking sheet and bake for about 50 minutes or until temp reaches 165F.















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READY IN 1˝ hrs

Fabulous Ground Turkey Meatloaf








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Directions

Preheat oven to 350 degrees F (175 degrees C). Spray 5 mini meatloaf pans with vegetable spray.

Beat egg, diced tomatoes, tomato paste, Worcestershire sauce, Greek yogurt, mustard, Italian herbs, 1 tsp. salt, black pepper, and hot pepper sauce in a medium bowl. Stir in oats and allow to soak while you prepare the vegetables.

Heat olive oil in a large skillet over medium heat sauté onion, carrots, mushrooms, bell pepper, and celery and season with 1 tsp. salt. Cover and let them cook until softened, stirring occasionally, about 8 more minutes. Remove from heat and in a large bowl, mix vegetable mixture and turkey. Add oat mixture to meat/vegetable mixture; divide into 5 mini loaf pans.

Bake in the preheated oven until no longer pink in the center, about 1 to 1 1/4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for at least 15 minutes before cutting.


Serving Size: 3/4 cup or 1/2 a loaf

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