Turkey Meatloaf Minis

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 205.2
  • Total Fat: 7.2 g
  • Cholesterol: 106.0 mg
  • Sodium: 652.2 mg
  • Total Carbs: 13.4 g
  • Dietary Fiber: 2.6 g
  • Protein: 21.5 g

View full nutritional breakdown of Turkey Meatloaf Minis calories by ingredient
Submitted by:

Introduction

Freezer Friendly Freezer Friendly
Number of Servings: 6

Ingredients

    1 tsp Pepper, black
    1 tsp Salt
    0.75 cup (8 fl oz) Chicken Broth
    1 cup, chopped Carrots, raw
    0.50 medium (2-1/2" dia) Onions, raw
    1.50 cup, sliced Zucchini
    0.75 cup Oats, Quaker (1 cup dry oats)
    3 tsp Lea & Perrins, Worcestershire Sauce
    1 tbsp Ketchup, Heinz
    16 oz Ground Turkey - 97% fat free extra lean white turkey
    1 tbsp Chosen Foods Avocado Oil
    2 large Egg, fresh, whole, raw
    1 tsp Turmeric, ground

Directions

Preheat oven to 375°.
Shred zucchini and carrot. Slice onion nely. Alternatively, you can chop ingredients in a mini food processor.
Sauté vegetables in olive oil on medium heat until softened, approximately 3 to 4 minutes.
While vegetables cook, add broth to oats and let soak.
Add cooked vegetables, oats, ketchup, Worcestershire sauce, egg, salt, and pepper to ground turkey.
Mix ingredients together, avoid overmixing.
Place mixture evenly into 12 muffin tins and bake for 30 minutes until internal thermometer reads at least 165°. For extra crispy top, broil for the last 5 minutes of cooking, watching closely to avoid burning.
These are great for freezing and lend themselves well to a leftover meatloaf sandwich.

Serving Size: 6

TAGS:  Poultry |

Rate This Recipe