Turkey Mini Mushroom Meatloaf with BBQ

Turkey Mini  Mushroom Meatloaf with BBQ
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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 130.6
  • Total Fat: 4.2 g
  • Cholesterol: 32.1 mg
  • Sodium: 523.5 mg
  • Total Carbs: 11.5 g
  • Dietary Fiber: 2.4 g
  • Protein: 11.7 g

View full nutritional breakdown of Turkey Mini Mushroom Meatloaf with BBQ calories by ingredient
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Introduction

These can be turned into patties, left as meatloaf balls, or turned into a loaf. You can also freeze these after forming them and cook them when desired if you don't plan on requiring them all right away. These can be turned into patties, left as meatloaf balls, or turned into a loaf. You can also freeze these after forming them and cook them when desired if you don't plan on requiring them all right away.
Number of Servings: 20

Ingredients

    32 oz Jennie-O Lean Ground Turkey
    3 serving Annie's Naturals Organic Worcestershire Sauce, 2 Tbsp
    3 serving Egg white, large
    5.3 serving Mushrooms, Fresh, White Button, Sliced (3 oz / 85g)
    16 tbsp BBQ Sauce (Kraft ) Orig.
    2 cup dry Oatmeal (plain)
    1 tbsp Italian Spice (by SLIDOG)
    .5 cup Milk, nonfat (skim milk)
    .25 cup Onions, dehydrated flakes
    2 tsp Salt
    1 tsp Pepper, black
    2 tsp Garlic powder

Directions

preheat oven to 400
Chop mushrooms into small pieces
Mix Turkey, oatmeal, eggs, onions, seasonings, milk, 2 Tbsp Worcestershire sauce, 2 Tbsp of BBQ in a bowl to combine.

Mix remaining Worcestershire sauce and BBQ in separate bowl to make topping sauce.

Separate meatloaf mixture into 4 oz portions and form into balls or patties. Place on tin foil covered cookie sheet (with lip) or in sprayed muffin tins and spoon on topping sauce equally over each patty/ball.

Cook for 25-30 minutes until cooked through, or freeze on cookie sheet and place in zip lock bag for later use.

Serving Size: 1, 4 oz meatball

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