turkey meatloaf 1/2 mini loaf serving

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 Tabasco®)

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

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.















Pro Member(Learn more about Pro)





























READY IN 1½ hrs

Fabulous Ground Turkey Meatloaf








Read Reviews (2)

9








.

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